Achiote Oil Recipes

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SHRIMP IN ACHIOTE OIL



Shrimp in Achiote Oil image

In this Filipino dish, served at Maharlika in New York City achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.

Categories     Shellfish     Quick & Easy     Seafood     Shrimp     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

Achiote oil:
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
Shrimp:
2 tablespoons unsalted butter
1-2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh calamansi or lime juice
1 tablespoon reduced-sodium soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Toasted country-style bread (for serving)

Steps:

  • For achiote oil:
  • Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
  • DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
  • For shrimp:
  • Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.

ACHIOTE OIL



Achiote Oil image

Annatto seeds, known as achiote (ah-chee-OH-tay) in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. Steeping annatto (achiote) seeds in hot oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. In addition to using achiote oil in traditional yellow rice or to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler. Word of caution - this *can and will* stain whatever it touches!

Provided by SusieQusie

Categories     Mexican

Time 5m

Yield 1/2 cup, 10-15 serving(s)

Number Of Ingredients 2

1/2 cup corn oil
1 tablespoon annatto seeds

Steps:

  • Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle.
  • Don't overheat the mixture or the seeds will turn black and the oil a nasty green.
  • Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops.
  • Strain off as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a glass jar with a tight fitting lid.

Nutrition Facts : Calories 96.4, Fat 10.9, SaturatedFat 1.4

SHRIMP IN ACHIOTE OIL



Shrimp in Achiote Oil image

A Filipino dish with achiote oil bathing the shrimp in an amber hue, and citrus lending a bright, tart note

Provided by VeggiesByCandlelight

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
2 tablespoons achiote seeds (Annatto)
2 tablespoons coconut oil
2 thai chilies, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh calamansi juice
1 tablespoon soy sauce
1 1/4 lbs large shrimp, peeled, deveined
2 scallions, thinly sliced
1 pinch kosher salt
1 pinch fresh ground black pepper

Steps:

  • Achiote Oil.
  • Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
  • (** Note: The achiote oil can be made up to 1 week ahead. Cover and chill).
  • Shrimp.
  • Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.

Nutrition Facts : Calories 337.1, Fat 26.3, SaturatedFat 8.5, Cholesterol 179.1, Sodium 1095.7, Carbohydrate 5.2, Fiber 0.6, Sugar 1.4, Protein 20.6

ACHIOTE-INFUSED OIL



Achiote-Infused Oil image

Provided by Elaine Louie

Categories     easy, condiments, sauces and gravies

Time 10m

Yield 1/2 cup

Number Of Ingredients 2

1/2 cup corn oil
1 heaping tablespoon achiote (annato) seeds (available in specialty food markets)

Steps:

  • In a small saucepan, heat the oil and annato seeds over medium-low heat for 3 minutes.
  • Cool and strain into a glass or stainless steel container. Store away from light and heat.

ACHIOTE-INFUSED OIL (ACEITE DE COLOR)



Achiote-Infused Oil (Aceite de Color) image

Provided by Maricel Presilla

Yield Makes 2 cups

Number Of Ingredients 2

2 cups corn oil or extra-virgin olive oil
1/2 cup achiote seeds (about 3 ounces)

Steps:

  • Place the oil and achiote in a small saucepan and heat over medium heat until beginning to bubble. Remove from the heat and allow to cool. Strain and discard the seeds.

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    #15-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #north-american     #5-ingredients-or-less     #condiments-etc     #mexican     #easy     #central-american

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