Achiote Sautéed Shrimp
Who else loves shrimp? This is a quick, delicious and nutrient rich dish that can be done from freezer to table in less than 20 minutes.
Wondering how we get that special yellow-orange color without overcooking the shrimp?
Annatto is an orange-red condiment and food coloring derived from the seeds of the achiote tree, native to tropical regions from Mexico to Brazil. It is often used to impart a yellow or orange color to foods, but sometimes also for its flavor and aroma. Also known as achiote, you may find it as a ground spice, paste, or oil.
It is thought that annatto seeds vivid red color is from carotenoids and are high in tocotrienol, a form of vitamin E. While there is no research to back these claims, people believe that this spice/seed may improve digestion, help manage diabetes, strengthen healthy bones, and reduce signs of aging.
Yields 3 Servings
1 pound large shrimp, peeled & deveined
1 tbsp olive oil
1 tsp ground annatto
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp salt
2 green onions, sliced
2 tbsp white wine
Thaw shrimp and dry. Slice green onions into thin pieces.
Season shrimp with ground annatto (achiote), garlic, salt, oregano and parsley. Toss to coat.
Heat a sauté pan with oil on medium high heat and cook shrimp for about 1 minutes per side until pink.
Add sliced green onions and white wine. Heat for about 1 minutes and serve hot.
Makes 3 servings.
Per serving: Calories 174kcal, Protein 30g, Total Fat 5.2g, Saturated Fat 0.63g, Carbs 1.53g, Fiber 0.4g, Sodium 612mg, Vegetables 0.1 servings