Achiote Shrimp Rice Bundles Recipes

SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR "HA CHEUNG")

Steps:

• Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours.
• After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This will greatly improve the texture of the shrimp!
• Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper. Cover and return to the refrigerator while you prepare the rest of the ingredients.
• Prepare the sauce by adding all the ingredients to a small saucepan over medium low heat. Heat the sauce until it begins to simmer, and turn off the heat. Cool completely and remove the ginger and scallion. You can store this sauce in the refrigerator for up to 2 weeks.
• Combine the rice flour, mung bean starch, wheat starch, cornstarch, and salt in a large mixing bowl. Add the water and stir for at least three minutes until dry ingredients are well dissolved. Set aside and allow time for any air bubbles to dissipate.
• Soak the cotton cloth in water so it's completely saturated. Prepare a large assembly station by brushing some oil on a clean, smooth surface like a non-porous countertop, a large flat plate, or a smooth cutting board.
• Pre-boil water in your steamer with the lid on (more on how to set up a steamer here), and make sure your steamer fits the flat-bottomed pan you will use to steam the rice noodles. I used a 9 x 13 non-stick sheet pan. This recipe makes 2 full sheets of rice noodles in this sized pan (equivalent to almost 3 dim sum orders).
• First, place the shrimp in a single layer on a plate, and steam them for 2 minutes. Remove them immediately and set aside.
• Now lift the soaking wet cotton cloth out of the water and line the bottom of the pan with it. (Do not wring out the water.) Stir the rice-flour liquid mixture well again before adding just enough to cover the cloth at the bottom of the pan completely. Too much will make the rice noodle too thick. With the water in your steamer boiling, use the plate gripper and carefully lower the pan into the steamer, immediately cover the lid and steam on high for 2 minutes. (MAKE SURE THE PAN IS PERFECTLY LEVEL, or the noodle will be too thick on one side and too thin on the other.)
• Then remove the pan from the steamer with the plate gripper and position it next to your assembly station.
• Carefully lift the cloth out of the pan, and place (rice noodle side down) onto the oiled surface. Use the dough scraper and carefully scrape the rice noodle sheet off the cotton cloth onto the oiled surface. Scrape and peel off the cotton cloth at the same time. This step must happen quickly while the noodle and cotton cloth are still hot. The noodle might have a small hole here or there--don't fret. It does not affect the overall end result.
• Cut the rice noodle in half crosswise and line up four cooked shrimp along the edge of each piece. Roll the rice sheet using the plastic dough scraper to wrap up the shrimp. At this point, you'll have two long rolls. Cut each in half, drizzle with the prepared sauce, and eat it while it's hot.
• Rinse the cotton cloth in clean water (no soap or detergent necessary) to remove rice residue before making the next one. These are best when fresh. In this case, we discourage leftovers! Good thing the rice batter is so easy to make!

COSTA RICAN SHRIMP AND RICE RECIPE - ARROZ CON CAMARONES

Steps:

• In a rice cooker, cook the rice in the seafood stock. I use equal parts rice and stock. Add a bit of salt- maybe 1/2 teaspoon. I use the rice cooking method from my Costa Rican White Rice Recipe.
• While rice is cooking, chop up bell peppers, cilantro, half the garlic and onion. In traditional Costa Rican style, these veggies should be very very finely chopped.
• Heat the oil in a large skillet over medium until shimmering (you could use a large pot). Add the onions and garlic- cook until the onion is transparent. Add the chopped bell peppers and cilantro and reduce heat to medium. Cook about 15 minutes
• In a smaller skillet heat the butter and the other half of the garlic. Add the shrimp and cook until they just turn pink. You will be heating these garlic shrimp again in the rice, so make sure they are just barely done or they'll get rubbery later. Which is gross.
• When the rice is done cooking, add the achiote and stir until the rice is evenly colored. Add the rice to the skillet with the veggies and add the Lizano. Stir until mixed.
• Finally, add the shrimp and mix everything together. Heat through, and serve with potato chips or French fries and a green salad.

ARROZ CON CAMARONES OR SHRIMP RICE

Steps:

• Marinate the shrimp with salt, pepper, 1 tsp of cumin, and the crushed garlic.
• Bring water to boil in a large pot, add the shrimp and boil for about 2 minutes.
• Remove the shrimp from the water and reserve 2 ½ cups of the water they cooked in to prepare the rice.
• Remove the shells and tails from the shrimp; leave the tails on a few of the shrimp that will be used as a garnish. Chop about half of the shrimp in half and leave the other half whole.
• Heat the oil in a large saucepan or pot, add the minced garlic, cook for about 2-3 minutes on medium heat.
• Add the rice to the garlic and oil, mix well until the rice is coated with oil.
• Add the 2 ½ cups of water that was used to boil the shrimp. Bring to boil and reduce heat to low.
• In the meantime, melt the butter over medium heat in a large sauté pan; add the onions, peppers, tomatoes, parsley, ground achiote, salt, pepper, and remaining 1 tsp of cumin. Cook for about 10 minutes, stirring often.
• Add the white wine to the vegetable mix and continue cooking for another 5 minutes, until the onions and peppers are tender.
• Mix in the sautéed vegetables and chopped shrimp with the rice, which should still be cooking, and cook on low heat until the rice is tender.
• Add the remaining shrimp during the last minutes and mix well.
• Taste and add salt and pepper if needed.
• Sprinkle with chopped parsley and garnish with shrimp with tails on.
• Serve with avocado slices, tomato and onion curtido salad, lime slices, and of course some good aji or hot sauce.

ACHIOTE SHRIMP NACHOS

Steps:

• Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes.
• Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
• While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside.
• Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro.
• Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
• Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.

ACHIOTE MARINATED SHRIMP SALAD

Steps:

• For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil.
• For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain.
• Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half.
• Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold.

ACHIOTE SHRIMP

Steps:

• Heat oil in a large skillet over medium-high heat. Add garlic and cook until golden and fragrant, 1 minute. Add achiote, pepper, sugar and salt. Cook, mashing with the back of a wooden spoon, to a thick paste, 2 minutes.
• Pour in lime juice and grapefruit juice, thinning to a sauce.
• Add shrimp. Cook, tossing, until shrimp are cooked through and coated with an orange/red sauce, 4 minutes. Transfer to a shallow bowl and sprinkle with cilantro.
• You can eat these guys as is, over rice or dipped into guacamole (the guac is my favorite way to have these).

SHRIMP IN ACHIOTE OIL

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.