Annatto-reddened Grilled Shrimp with Peruvian Potatoes
Estimated Nutrition (whole recipe, rough)
Counts 13 of 18 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Annatto | not in our table | 0 |
| Seed | not in our table | 0 |
| Champagne | not in our table | 0 |
| Plantain | not in our table | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- FOR THE SHRIMP
- 1 tbl Annatto seeds
- 1 cup Olive oil
- 24 lrg Shrimp peeled, de-veined
- 1 lrg Lime cut in half
- Salt to taste
- Freshly-ground black pepper to taste
- FOR THE POTATOES
- 12 x Peruvian purple potatoes
- 1 x Red bell pepper stemmed, seeded,
- 1 x Yellow bell pepper stemmed, seeded,
- 1 x Red onion peeled, diced fine
- 1/4 cup Coarsely-chopped cilantro leaves
- 1/3 cup Champagne vinegar
- 2/3 cup Virgin olive oil
- Salt to taste
- Freshly-cracked black pepper to taste
- FOR THE PLANTAIN CREMA
- 1 x ripe plantain peeled,
- 1 tbl Olive oil
- 1 tbl Butter
- 1 x Scotch bonnet chile pepper stemmed, seeded,
- 1/2 x red Onion peeled, diced small
- 3 tbl Spanish sherry wine vinegar
- 2 cup Heavy cream
- Salt to taste
- Freshly-ground black pepper to taste
- =
Directions
Heat the annatto seeds in a small saucepan until slightly toasty.
Add the olive oil and continue to heat for 3 to 4 minutes.
Now strain the oil and pour it over the shrimp.
Turn the shrimp over and allow to marinate at least 10 minutes.
Squeeze the lime over the shrimp and season.
For the potatoes:
Put the potatoes in a large pot and cover them with water.
Cook about 15 minutes or until just barely cooked through.
Drain and dice them into 3/4-inch sized pieces.
Mix the remaining ingredients in a separate bowl.
Pour them over the cooked potatoes.
Mix gently and allow to cool before serving.
For the plantain crema:
Heat a medium-large saucepan on medium-high heat.
Add the olive oil and butter.
When the butter melts add the plantain slices.
Add the chile and red onion and stir.
Add the vinegar and reduce for 30 seconds.
Add the cream and reduce by 1/3.
Blend all together and strain through a medium fine strainer.