Grilled Shrimp with Achiote
- 1/4 cup achiote paste
- 2 cups orange juice
- 1 teaspoon garlic chopped
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 pinch cumin ground
- 1 pinch coriander ground
- 1 pinch oregano
- 1 x salt and black pepper to taste
- 2 1/2 pounds shrimp large, raw, in the shell
- Mix the marinade ingredients together.
- Add the shrimp and marinate 3 hours to overnight in the refrigerator.
- Remove the shrimp from the marinade and skewer through the shells.
- Grill until the meat is opaque and serve over rice.
- VARIATIONS: There are both advantages and disadvantages to grilling shrimp in the shell.
- The shells help hold in the moisture, but keep some of the grilled flavor away from the meat.
- If your shrimp need deveining, you can slit open the outer curve of each shell to get at the veins and leave the shells otherwise intact.
- On the other hand, if you prefer not to have to deal with the shells at the table, remove all but the last section and the tail shell before marinating.
- Be care not to grill peeled shrimp over too hot a fire, or they will overcook quickly and dry out.
- The anchiote marinade in this recipe gives a subtle yin-yang tangy and sweet flavor to the shrimp.
- The orange juice provides sweetness and some acidity, while the achiote gives an earthy, tart flavor to balance.
- This marinade is also very good on pork or chicken.
achiote paste, orange juice, garlic, olive oil, brown sugar, cumin ground, coriander ground, oregano, salt, shrimp
Taken from recipeland.com/recipe/v/grilled-shrimp-achiote-46115 (may not work)