Raisin-Achiote Glazed Shrimp served with Avocado-Tomatillo Salsa and Cucumber Raisin Salad
Submitted by: Robert Del Grande
California raisins and achiote give a slightly different flavor to this meal.
Raisin-Achiote Glaze (make 1 1/2 cups)
- 3/4 cup California raisin juice concentrate*
- 1/4 cup California raisin paste*
- 1/2 cup achiote paste (prepared achiote block)
- 1 hoja santa leaf, finely chopped (about 2 tablespoons)
- 1 tablespoon fresh orange juice or water
- Pinch of salt
Avocado-Tomatillo Salsa (Makes 1 quart)
- 1 pound tomatillos, quartered
- 4 ounce white onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 2 serrano chiles, stems removed and coarsely chopped with seeds
- 1 cup water
- 3 fresh ripe avocados, peeled and seeded
- 1 hoja santa leaf, very lightly toasted with thick stems and veins removed
- 1/2 cup Cilantro sprigs
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons salt
Cucumber Raisin Salad (makes 2 1/4 cups)
- 1 English cucumber (about 2 cups diced)
- 8 ounce (about 2 cups) jícama
- 1/4 cup California raisins, plumped
- 2 hoja santa leaves, quickly toasted and minced
- 3 tablespoons walnut oil
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 1/4 teaspoon red chile pepper flakes
- 2 pounds Gulf shrimp (15/20 per pound)
- Cilantro sprigs; for garnish
Combine ingredients in mixing bowl; mix well and set aside.
Combine ingredients in blender; process until smooth and set aside.
Cucumber Raisin Salad
Cut cucumbers lengthwise into quarters. Then, cut into slices 1/4-inch thick. Cut jícama into 1/4-inch cubes and combine both with remaining ingredients; toss lightly. Set aside to chill.
Peel shrimp leaving tails intact. Split down back and clean. Arrange on skewers and brush lightly with Raisin-Achiote Glaze. Grill over charcoal or under broiler until done (145°F). Do not allow glaze to scorch or burn. Arrange 5 or 6 on each individual dinner plate with about 1/4 cup salad and avocado salsa; garnish with cilantro sprigs.
Note: Commercially prepared California raisin juice concentrate and California raisin paste are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/2 cup of natural raisins) until very finely chopped and smooth.
Nutrition Facts Per Serving
Calories 610 (36% from fat); Total Fat 26g (sat 3g, mono 12g, poly 8g, trans 0g ); Cholesterol 230mg; Protein 37g; Carbohydrate 66g; (Dietary Fiber 13g; Sugars 39g; ); Iron 10mg; Sodium 1220mg; Calcium 147mg; Potassium 1380mg
Comment on the Recipe
Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.