Grilled shrimp which have been marinated in a Yucatan-style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer.
30m
PREP TIME
6m
COOK TIME
77
CALORIES
18
INGREDIENTS
Servings: 26
Ingredients
- Yucatan Style Shrimp
- 1 tablespoon McCormick® Annatto, Ground Achiote Molido
- 1 teaspoon salt
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/2 teaspoon McCormick Gourmet™ All Natural Mexican Oregano
- 1/8 teaspoon McCormick Gourmet™ Organic Ground Cloves
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 2 tablespoons vegetable oil
- 2 tablespoons cider vinegar
- 2 pounds large (26 to 30 count) shrimp, peeled and deveined
- 52 plantain chips
- Guava Cream
- 1/4 cup guava jelly
- 1 package (8 ounces) cream cheese, softened
- Annatto Oil
- 1 cup vegetable oil
- 1/2 cup annatto seed
INSTRUCTIONS
- 1 For the Shrimp, mix first 12 ingredients in small bowl. Place shrimp in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 30 minutes
- 2 Meanwhile, for the Guava Cream, microwave guava jelly on HIGH 20 seconds to soften slightly. (Do not let boil.) Stir jelly until smooth. Cool slightly. Beat cream cheese with jelly until well blended and smooth. Set aside. For the Annatto Oil, heat oil in small saucepan on medium-low heat. Add annatto seed; cook and stir 5 minutes or until oil is a red-orange color. Cool
- 3 Remove shrimp from marinade. Discard any remaining marinade. Thread shrimp onto metal skewers. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink. Remove shrimp from skewers
- 4 Arrange plantain chips on serving platter or individual serving plates. Top each plantain chip with a shrimp and a dollop of Guava Cream. Garnish with cilantro. Drizzle Annatto Oil decoratively around plantain chips
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