RaisAchioteGlzdShrp

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.

Details

INGREDIENTS

    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

    PROCEDURE

    Posted August 11, 2011 by Melinda
    California raisins and achiote give a slightly different flavor to this meal.

    • Ready Time :
      0 min

    Servings

    6

    Ingredients

      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

      Directions

      Raisin-Achiote Glaze
      Combine ingredients in mixing bowl; mix well and set aside.

      Avocado-Tomatillo Salsa
      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.

      Shrimp
      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

      This recipe is found in the following categories:

      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.