Yucatan Style Shrimp Plantain Crispguava Creamannatto Oil Recipes

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YUCATAN SHRIMP

This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.

Provided by Sam Sifton

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9



Yucatan Shrimp image

Steps:

  • In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
  • Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
  • Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
  • In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams

4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt
freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro

YUCATAN SHRIMP RECIPE - (3.9/5)

Provided by Chez_Alexander

Number Of Ingredients 8



Yucatan Shrimp Recipe - (3.9/5) image

Steps:

  • In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.

4 tablespoons butter
1 clove garlic, minced
Juice of 2 large limes
1 tablespoons Indonesian Sambal (e.g,. Sambal Oelek; can substitute Sriracha)
Kosher salt, to taste
1 pound large fresh shell-on shrimp
1 tablespoon jalapeño, seeded and chopped
2 tablespoons cilantro, chopped

YUCATAN-STYLE SHRIMP/ PLANTAIN CRISP/GUAVA CREAM/ANNATTO OIL

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site

Provided by Manami

Categories     Lemon

Time 36m

Yield 26 (2 each) Appetizers

Number Of Ingredients 19



Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil image

Steps:

  • FOR THE MARINADE:.
  • Mix all ingredients through vegetable oil, in small bowl.
  • Place shrimp in large resealable plastic bag or glass dish.
  • Add marinade; turn to coat.
  • Refrigerate 30 minutes; remove shrimp from marinade & discard any remaining marinade.
  • Thread shrimp onto metal skewers.
  • Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink
  • Remove shrimp from skewers.
  • Arrange plantain chips on serving platter or individual serving plates.
  • Top each plantain chip with a shrimp and a dollop of Guava Cream.
  • Garnish with cilantro.
  • Drizzle Annatto Oil decoratively around plantain chips.
  • GUAVA CREAM:.
  • Microwave 1/4 cup guava jelly on HIGH 20 seconds to soften slightly (do not let boil) & stir jelly until smooth.
  • Cool slightly.
  • Beat 1 package (8 oz.) cream cheese, softened, with jelly until well blended and smooth.
  • ANNATTO OIL:.
  • Heat 1 cup vegetable oil in small saucepan on medium-low heat.
  • Add 1/2 cup annatto seed cook and stir until oil is a red-orange color, about 5 minutes.
  • Cool.
  • Strain oil into glass jar & cover tightly until ready to use. (Unused oil may be stored, tightly capped, in the refrigerator for up to one month.).

Nutrition Facts : Calories 162.2, Fat 13.1, SaturatedFat 3.3, Cholesterol 62.8, Sodium 168.3, Carbohydrate 3.4, Fiber 0.1, Sugar 1.9, Protein 7.8

1 tablespoon ground annatto seed
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper, coarse grind
1/2 teaspoon cinnamon, Saigon
1/2 teaspoon cumin, ground
1/2 teaspoon oregano, ground Mediterranean
1/8 teaspoon clove, ground
1/4 cup orange juice
1/4 cup fresh lime juice
2 tablespoons cider vinegar
2 tablespoons vegetable oil
2 lbs large shrimp, peeled and deveined
52 plantain chips
oil, for frying
1/4 cup guava jelly
8 ounces cream cheese
finely chopped cilantro
1 cup vegetable oil

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