Recipe of the Week: Achiote Camarones

This is a nice preparation for large shrimp (prawns) or even Spiny Lobster.  Marinate the seafood in the fragrant red oil for say 20 minutes to an hour. Grill until cooked through. Serve with a bed of fried rice, and top with a crispy shoot slaw.

Red Annatto Prawns with stir fried rice & ginger - micro pea shoot slaw

prawns:
shrimp, u-4 (under 4 to a pound)
salt

marinade:
olive oil 1 cup
garlic 5 cloves
annatto seeds 3T
ginger 1T
scallion, white 1T
Coriander 1T
chile, dried 1
Salt 1T
black pepper 1T

rice:
jasmine rice, steamed, cooled
red peppers, dice
yellow peppers, dice
garlic, minced
scallion, green, sliced
soy sauce
sesame oil

salad:
pea shoots
cilantro leaves
wontons, fried
ginger, fried

Marinade:
Heat oil in a small pot. Saute the garlic and ginger in olive oil until fragrant and smelling nice.  Take care not to burn as it will become bitter (like an ex girlfriend).  Next turn off the flame, and add the hard spices. The annatto will release its natural oils, and turn the marinade a nice bright red hue.

Rice:
For true stir fried rice it is best to use rice that has been cooked, and cooled. This works perfectly for the left over steamed white rice you get when you take out Chinese food.

Super high heat is also imperative. Add a mixture of sesame and canola oil, when it starts to wisp white smoke, sauté vegetables.

A little bacon, ham, or sausage is an option to add. When veg is soft, add the cooked rice, and move quickly (so it doesn’t stick like white on rice). When heated through, season with soy, and fresh white pepper. Precooked scrambled egg is also an option.

Shrimp:
Add the shrimp into the marinade when cool.  Let sit for as long as you can wait. The longer the better, but not more than it takes to figure out your next income tax returns. 

Remove from marinade, season with copious amounts of salt n pepper. Sear on a hot grill, turn once, and remove when opaque and firm.  Do Not over cook!

Presentation:
For a truly Iron Chef Style presentation -

Make a nice line of rice for a bed. Stand the shrimp on either side of pile sticking up. Drizzle with red oil. Top with a mini salad for garnish.

Texture. Color. Flavor.

Buen Provecho!

Posted on Tue, 12 Sep 2006 by Chef Jeremiah | Add Comment | Email | Link