Shrimp in Achiote Oil

By Cubby

In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Ingredients

• Achiote oil
• 1/4 cup peanut or vegetable oil
• 2 tablespoons achiote (annatto) seeds
• Shrimp
• 2 tablespoons unsalted butter
• 1 –2 Thai chiles, with seeds, thinly sliced
• 4 garlic cloves, finely chopped
• 2 tablespoons fresh calamansi or lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1 1/4 pounds large shrimp, peeled, deveined
• Kosher salt and freshly ground black pepper
• 2 scallions, thinly sliced
• Calories (kcal) 350 per serving

Details

Adapted from bonappetit.com

Preparation

Step 1

Achiote oil - Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.

DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.

Shrimp - Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions.