Annatto-reddened Grilled Shrimp with Peruvian Potatoes

Annatto-Reddened Grilled Shrimp with Peruvian Potatoes Recipe from Peru

Region / culture: Peru | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Annatto-reddened Grilled Shrimp with Peruvian Potatoes is a vibrant and flavorful dish that combines the rich, slightly nutty taste of annatto seeds with the succulent texture of grilled shrimp, served alongside a refreshing and colorful Peruvian potato salad. This recipe is a celebration of South American flavors, bringing together a variety of ingredients that are staple in the region's cuisine. The addition of a creamy plantain crema adds a unique twist, making this dish not only a feast for the palate but also a visual delight.

History

The use of annatto seeds, also known as achiote, dates back to the ancient civilizations of the Americas, where it was used for culinary, medicinal, and cosmetic purposes. This recipe pays homage to the traditional methods of cooking with annatto, blending it with the culinary techniques and ingredients of Peru. The combination of grilled shrimp and Peruvian potatoes reflects the coastal and Andean regions of the country, showcasing the diversity of its cuisine. The plantain crema, with its Caribbean influences, adds another layer of complexity to the dish, making it a true fusion of flavors and cultures.

Ingredients

Shrimp

1 tbsp annatto seeds
1 cup olive oil
24 large shrimp, peeled and deveined
1 large lime, cut in half
salt, to taste
freshly ground black pepper, to taste

Potatoes

12 Peruvian purple potatoes
1 red bell pepper, stemmed and seeded
1 yellow bell pepper, stemmed and seeded
1 red onion, peeled and finely diced
0.25 cup coarsely chopped cilantro leaves
0.33 cup champagne vinegar
0.67 cup virgin olive oil
salt, to taste
freshly cracked black pepper, to taste

Plantain crema

1 ripe plantain, peeled
1 tbsp olive oil
1 tbsp butter
1 scotch bonnet pepper, stemmed and seeded
0.5 red onion, peeled and diced small
3 tbsp Spanish sherry wine vinegar
2 cups heavy cream
salt, to taste
freshly ground black pepper, to taste

How to prepare

Shrimp

Heat the annatto seeds in a small saucepan until slightly toasted.
Add the olive oil and continue to heat for 3 to 4 minutes.
Now strain the oil and pour it over the shrimp.
Turn the shrimp over and allow to marinate for at least 10 minutes.
Squeeze the lime over the shrimp and season.

Potatoes

Put the potatoes in a large pot and cover them with water.
Cook for about 15 minutes or until just barely cooked through.
Drain and dice them into 0.75 inch sized pieces.
Mix the remaining ingredients in a separate bowl.
Pour them over the cooked potatoes.
Mix gently and allow to cool before serving.

Plantain crema

Heat a medium-large saucepan over medium-high heat.
Add the olive oil and butter.
When the butter melts, add the plantain slices.
Add the chile and red onion and stir.
Add the vinegar and reduce for 30 seconds.
Add the cream and reduce by 0.33.
Blend everything together and strain through a medium fine strainer.

Variations

For a vegetarian option, substitute grilled portobello mushrooms for the shrimp. To reduce the fat content, use light cream or a plant-based alternative in the plantain crema.

Cooking Tips & Tricks

To ensure the best flavor and texture, marinate the shrimp for at least 10 minutes, allowing the annatto oil to infuse its distinctive color and taste. When grilling the shrimp, avoid overcooking to keep them juicy and tender. For the potatoes, boiling them until just barely cooked through preserves their firm texture, making them the perfect base for the salad. The plantain crema should be smooth and velvety, so blend thoroughly and strain to achieve the right consistency.

Serving Suggestions

Serve the grilled shrimp atop the Peruvian potato salad, drizzled with the plantain crema. Garnish with additional cilantro leaves and a wedge of lime for an extra burst of flavor.

Cooking Techniques

Grilling the shrimp over medium-high heat ensures a smoky flavor and a charred exterior while keeping the interior moist. Boiling the potatoes just until tender preserves their texture and color, enhancing the overall presentation of the dish.

Ingredient Substitutions

If annatto seeds are unavailable, turmeric or paprika can be used as a substitute to achieve a similar color, though the flavor will differ. Sweet potatoes can replace Peruvian purple potatoes for a different, yet equally delicious, taste.

Make Ahead Tips

The annatto oil for the shrimp, the potato salad, and the plantain crema can all be prepared ahead of time. Store them separately in the refrigerator and assemble the dish just before serving for the best taste and presentation.

Presentation Ideas

Arrange the grilled shrimp on a bed of the Peruvian potato salad in a shallow bowl or plate. Drizzle the plantain crema artistically around the dish, and garnish with cilantro leaves and lime wedges for a pop of color.

Pairing Recommendations

This dish pairs beautifully with a crisp, dry white wine such as Sauvignon Blanc or a light, citrusy beer. The acidity and freshness of the beverage complement the rich flavors of the shrimp and the creaminess of the plantain crema.

Storage and Reheating Instructions

Store any leftovers in separate airtight containers in the refrigerator. Reheat the shrimp and potatoes gently in a pan over low heat, adding a little water or oil to prevent drying out. The plantain crema can be warmed in a saucepan over low heat, stirring constantly.

Nutrition Information

Calories per serving

A single serving of Annatto-reddened Grilled Shrimp with Peruvian Potatoes and Plantain Crema is estimated to contain approximately 600-700 calories. This calculation takes into account the olive oil, heavy cream, and other ingredients used in the recipe.

Carbohydrates

This dish provides a balanced amount of carbohydrates, primarily from the Peruvian purple potatoes and the ripe plantain used in the crema. Peruvian purple potatoes are a good source of complex carbohydrates, fiber, and antioxidants. The ripe plantain, while higher in simple sugars, also contributes fiber and vitamins.

Fats

The fats in this recipe come mainly from the olive oil used in the shrimp marinade, the potato salad, and the plantain crema, as well as the heavy cream in the crema. Olive oil is rich in monounsaturated fats, which are considered heart-healthy. The heavy cream adds saturated fats, so consumption should be moderate.

Proteins

Shrimp are an excellent source of high-quality protein, making this dish a great option for those looking to increase their protein intake. They also provide essential amino acids necessary for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to its diverse ingredients. Shrimp are a good source of selenium and vitamin B12. Peruvian purple potatoes are high in potassium and antioxidants. The bell peppers and cilantro in the potato salad add vitamin C, while the plantain in the crema contributes vitamin A and potassium.

Alergens

This recipe contains shrimp, a common allergen for those with shellfish allergies. It also includes heavy cream, which is a dairy product. Individuals with dairy intolerance should be cautious.

Summary

Overall, Annatto-reddened Grilled Shrimp with Peruvian Potatoes is a nutritious dish that offers a good balance of proteins, carbohydrates, and fats. It is rich in vitamins and minerals, making it a wholesome choice for a meal. However, those with specific dietary restrictions or allergies should consider the allergens present.

Summary

Annatto-reddened Grilled Shrimp with Peruvian Potatoes is a delightful dish that marries the flavors of South America with a touch of Caribbean flair. It is not only visually appealing but also packed with nutrients and flavors. Whether you're looking to impress guests at a dinner party or simply treat yourself to a flavorful meal, this recipe is sure to satisfy.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was during a trip to Peru, many years ago, that I stumbled upon the most delicious dish I had ever tasted - Annatto-reddened Grilled Shrimp with Peruvian Potatoes. The vibrant colors and mouth-watering aroma drew me in, and I knew I had to learn how to make it myself.

I found myself in a small coastal town, where the locals were known for their incredible seafood dishes. Walking along the beach, I came across a humble little restaurant with a sign that read "Mariscos del Mar." Intrigued, I decided to give it a try.

As soon as I walked in, I was greeted by the tantalizing smell of grilled shrimp and spices. The owner, an elderly woman with a warm smile, welcomed me and invited me to sit down. She explained that their specialty was Annatto-reddened Grilled Shrimp with Peruvian Potatoes, a dish that had been passed down through generations in her family.

I eagerly ordered the dish and waited in anticipation. When it arrived at my table, I was struck by the vibrant colors - the bright red shrimp, the golden potatoes, and the green herbs sprinkled on top. I took my first bite and was transported to seafood heaven. The shrimp were perfectly grilled, with a smoky flavor that was complemented by the tangy marinade made with annatto seeds. The potatoes were soft and creamy, with a hint of spice that lingered on my tongue.

I knew that I had to learn how to make this dish myself. I asked the owner if she would be willing to share her recipe with me, and she graciously agreed. She took me into her kitchen and showed me how to prepare the marinade, how to cook the shrimp just right, and how to roast the potatoes until they were tender and flavorful.

I spent the rest of my time in Peru perfecting the recipe, tweaking it here and there until it was just right. When I returned home, I couldn't wait to share my newfound culinary masterpiece with my family and friends.

Over the years, I have made Annatto-reddened Grilled Shrimp with Peruvian Potatoes countless times, each time bringing back memories of that small coastal town in Peru. I have shared the recipe with friends, neighbors, and anyone who has had the pleasure of tasting it.

To this day, it remains one of my favorite dishes to make, a reminder of the incredible flavors and experiences that food can bring. It's amazing how a simple meal can transport you to another time and place, evoking memories and emotions that linger long after the last bite has been taken.

So whenever I make Annatto-reddened Grilled Shrimp with Peruvian Potatoes, I think back to that fateful day in Peru, when I first discovered this delicious dish. And I am grateful for the opportunity to learn from the locals, to taste new flavors, and to bring a little piece of their culinary tradition into my own kitchen.