Seamami Shrimp Ticin-Xic
Ingredients:
Achiote Paste Recipe: 8 Tsp. Paprika
4 TBS. White Vinegar
4 Tsp. Dried Oregano
4 cloves Garlic minced
1 Tsp. Ground Cumin
3 3/4 oz. Achiote paste
2 oz. Chopped White Onion or Half of a Onion
1/4 Tsp. Ground Cloves
6 each Garlic Cloves
1 Pinch of Ground Allspice
1 1/2 Tsp. Sea Salt
4 oz. Orange Juice
1 Tsp. Ground Black Pepper
2 TBS. White Vinegar 4 oz. Fresh Lime Juice from 4 Limes
3/4 oz. Serrano Chiles Stems & Seeds Removed
2# Harvest of the Sea Seamami Brand Shrimp 16/20 P&D Tail On
4 oz. Olive Oil 4 TBS. Unsalted Butter
1 Red Bell Pepper
1 Green Bell Pepper
1 Bunch Italian Parsley
1 bg Yellow Rice Mix
Instructions
Make Achiote Paste Recipe first, Mince 4 cloves then combine all other ingredients together in a small mixing bowl. Set aside
Next, Juice 4 limes in a small bowl, rough chop onion, Clean Serrano Chillies wear gloves when working with these. Remove the stem and cut in half remove the seeds and rough chop.
In a Food Processor or Blender, combine Achiote paste, onion, garlic cloves, allspice, black pepper, sea salt, orange juice, vinegar, lime juice, & Serrano chilies. Puree until smooth. Take Harvest of the Sea Seamami Shrimp and remove from bag and thaw in a half pan with cold water. Strain and repeat until ice glaze is removed and shrimp is fully thawed out. Place the shrimp in a shallow dish & pour the Puree over the shrimp. Marinate for 1 hour in the refrigerator.
Take yellow rice mix follow cooking instructions. Cut green pepper in half, remove seeds & stems dice the pepper a medium size is fine. Repeat with the red pepper. Finely chop Italian parsley save some nice leaves for garnish.
In a hot skillet add 1 Tbs. Olive Oil & 1 Tbs. Butter take shrimp directly from marinade into the skillet. Do not over crowd the pan to prevent uneven cooking. Saute Shrimp and flip one time. Lightly saute red & green peppers add to yellow rice and 1 Tbs. of finely chopped parsley. Add 2 Tbs. of butter to rice and season with Salt & pepper.
Plating Place rice down first add shrimp garnish with fresh parsley sprig. Serve