By Tracey Ceurvels, contributing writer
Knowing that annatto seeds, which come from the achiote tree, are popular in Asian, Caribbean and Latin American cuisines, I decided to incorporate them into a grilled shrimp recipe.
Annatto seeds are a beautiful brick-red color and have a mild, earthy scent. To balance the seeds’ earthiness, I combined them with other flavors—fragrant and aromatic—and made a rub. Rubs are an easy way to experiment with herbs and spices, and they can be used with pork, steak, fish, and even vegetables, especially hearty ones.
In a mortar & pestle, I ground the annatto with cumin and a mix of peppercorns and sea salt. Then, I added lime leaves and fresh ginger. Before grilling, I tossed the shrimp in fresh lime juice and olive oil and then in the rub. The result: The shrimp turned a glistening saffron color from the combination of annatto and cumin. And the taste: A tangy blend of aromatic and bold flavors.
This is a dish I’ll make again, and because I love the balance of sweet and spicy, next time I may even serve the shrimp with a dipping sauce like yuzu marmalade.
Annatto rubbed grilled shrimp
Serves 2
Ingredients
1 teaspoon annatto seeds
1 teaspoon cumin seeds
1 teaspoon whole peppercorns
½ teaspoon coarse salt
4 lime leaves, chopped
1 teaspoon fresh ginger, finely chopped
¼ cup olive oil
¼ cup fresh lime juice
1 lb. shrimp, cleaned and deveined
Fresh, chopped parsley, as a garnish (optional)
Directions
In a mortar and pestle, grind annatto seeds, cumin seeds, peppercorns and salt until you achieve a powdery “rub” consistency. Mix in lime leaves and fresh ginger. Toss shrimp in olive oil and lime juice, then toss with rub. Grill for about 2 minutes on each side, careful not to overcook. Garnish with chopped parsley, if desired.
