It’s Monday. Well, it’s not Monday yet, because that would make me a magician or something. I’m typing on Sunday, but I can feel Monday creeping in almost the same way I can feel an allergy flare up. What I meant is that by the time you read this it will, in fact, be Monday. Boo Monday. I wish I could ban it from the universe, the week at the very least, but then I’d have to hate Tuesday. I think you get how this rant ends.
aaaAnyway. It’s Monday and that is sucky enough, so I won’t make this Complicated Monday. This will be Easy Monday. Easy Monday made better by easy shrimp. Easy, delicious shrimp. No recipe shrimp. Remember I shared some achiote goodness? Well, this little dish makes use of that beautiful achiote oil. OK, I’ll shut up and dish.
Shrimp, peeled & deveined (1 lb)
Achiote oil (2 tbsp)
Black pepper, ground
Note: If you cannot find achiote (annatto seeds), you may substitute them with Spanish (smoked) paprika.
Combine all ingredients except for lime juice and set aside for 10-30 minutes. Preheat oven to 475°. Line a baking sheet with foil, this also minimizes clean up. Once the oven reaches temperature, add the juice from half a lime to the shrimp and layer out the shrimp on the foil lined sheet, making sure they’re not overlapping, but rather in a single layer. Place them in the oven and cook for about 8 minutes (depending on size).
Remove them from the oven as soon as they stop looking translucent and begin to curl and turn chalky white. Squeeze the other half of the lime and bring the sides of the foil together, creating a heat and steam pocket. Allow them to rest for about 3-5 minutes before serving.
Done! See? I told you this was an easy one. If we share a love of shrimp, and I hope we do, you will really enjoy this dish. The achiote adds a warm earthiness that plays beautifully with the shrimp’s natural sweetness. This method of cooking the shrimp delivers incredibly plump and juicy shrimp.