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Smoked Shrimp with Orange Achiote Recipe

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It’s been so hot here in California and making dinner is not something I’ve been wanting to spend a lot of time on so I apologize for the lack of “cooked” items lately, as I’m more about side dishes and snacks.  I’ve also been doing quick cook dinners and usually it’s not something I plan for I just make…for example this smoked shrimp with achiote, I literally planned and cooked it all in less then 30 minutes.

Achiote is the paste I used for my chicken with achiote, it’s not spicy at all but adds a lovely flavor to most meats and fish, you can find it here in California in the Mexican aisle.  I was originally introduced to achiote in cooking school, using it on shrimp and I always keep it on hand.  I tend to pair orange zest with the achiote as I think it enhances the flavor.

I used my smoker for this recipe so the instructions and photos are directed in using a smoker.  If you don’t have a smoker, you can BBQ your shrimp or you can bake your shrimp or you can even cook your shrimp in a pan so no worries there.

I basically added my achiote paste with my oil, orange zest and garlic…I apologize for the photo, I didn’t realize how bad of focus it was until it was too late 🙁

Shrimp with achiote - mix

you add your shrimp to the mix, toss your shrimp and let it marinade for 10 minutes or so

Shrimp with achiote - shrimp

while it’s marinating, you prepare your smoker by adding the flavored chips you like, I also added the peel of my orange

Shrimp with achiote - chips

I laid the shrimp down on a single layer and covered, turn the flame to high and let it smoke for 10 minutes or so

Shrimp with achiote - smoker

I then turned the smoker off and let it sit (with the cover on) for about 8 more minutes…YUMMY, doesn’t it look amazing

Smoked Shrimp with Achiote

This is a super easy, last minute dish that everyone will love.  Again, if you don’t have a smoker, bake them in your oven or BBQ them out back or cook them in a pan on your stove top.

Thank you for visiting my site and I hope you enjoy this recipe.  I do love comments so please feel free to leave me your comment or suggestion.  If you would like to be kept up to date with all my new recipes, I only post twice a week,  please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.  Thank you again!

 

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Smoked Shrimp with Achiote

Ingredients

  • 1 pound Shrimp, shells left on
  • 2 tablespoons Achiote Paste
  • 1 tablespoon Garlic, chopped
  • Zest from one Orange (save the peels for smoker, if using smoker)
  • 2-3 tablespoons Olive Oil
  • Salt and Pepper to taste

Directions

  1. Place your achiote, garlic, orange zest and olive oil in a bowl and mix until well combined. Add your salt and pepper and allow to sit out for 10-15 minutes at room temperature before cooking.
  2. Add your shrimp to the achiote paste.
  3. Smoker - If you are using a smoker, prepare your smoker with your favorite chips, I also used the orange peel, place your shrimp in and place your smoker on your stove top and turn your flame to high. Cook for 10 minutes, turn off your flame and keeping your smoker closed let your shrimp rest for an additional 8 minutes or until cooked.
  4. Oven - If you are using the oven, preheat your oven to 350 degrees, place your marinated shrimp on a foil lined sheet, single layered and bakes for 10-12 minutes or until cooked through
https://mmgood.com/smoked-shrimp-with-orange-achiote-recipe/

Achiote Chicken with a Mascarpone Orange Sauce

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First I have to apologize for not posting so much this past week as Thanksgiving pushed me over the edge and we had so many leftovers that cooking was out of my mind.  That being said, I can’t believe I’m sharing this chicken recipe with you all…yep it’s true and so there I said it!!!  There are certain recipes I like to keep as my own and I always thought this was one of those recipes but I made it again tonight and thought I just had to share it as I absolutely love this chicken dish!!!

Going to culinary school was a great experience for me, it introduced me to spices that I may never had learned about or ever tried.  Achiote paste, which is influenced from Mexico, is one of those spices I had never heard of or been exposed to.  We were introduced to the spice and used it for a grilled shrimp dish which was just amazing and after my first bite, I was sold and just knew I wanted to try as many recipes as I could with it.

When my kids told me they like to eat everything but chicken because chicken is boring I thought I’d remind them that chicken doesn’t have to be boring.  This recipe is very easy and it comes across to be a very elegant chicken dish that everyone will think you slaved over.  The achiote spice adds a unique flavor that will leave your guests guessing…and isn’t that really what’s it’s all about?  lol

You basically make a marinade that gets pureed in a blender or food processor.

The marinade gets poured over the chicken and refrigerated for 3-4 hours.  My chicken was really thick so I cut it in half lengthwise to thin them out.  I used 4 breasts and did not follow by weight.

After the 4 hours you remove the chicken from the fridge and using a frying pan, you heat some oil in a pan, saute your marinaded chicken.  Here is my before and after…doesn’t look delicious?

Remove the chicken from the pan, add some orange juice, scrap off your bits on the bottom of the pan add your mascarpone cheese, cook for a few minutes…add your chicken back to the pan…and you’re done!

I put some cilantro on top to finish it off.  I’m sorry about the plating as I had a whole meal planned but I burnt the green beans and squash.

 

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Achiote Chicken with a Mascarpone Orange Sauce

Ingredients

  • 4 tablespoons Achiote paste
  • 2 tablespoons Honey
  • 2 tablespoons Red wine vinegar
  • 2 tablespoons Grated orange zest
  • 4 whole Garlic cloves
  • 2 teaspoons Cumin seeds
  • 1 pound Chicken breasts (I cut mine in half length wise)
  • 2 tablespoons Olive oil
  • Salt to taste
  • 2 cups Orange juice
  • 8 ounces Mascarpone cheese
  • Cilantro, chopped

Directions

  1. Put your achiote paste, honey, red wine vinegar, orange zest, garlic cloves and cumin seeds in a blender or food processor and blend until a loose paste forms.
  2. Place chicken in a baking dish. Spread marinade over your chicken and make sure to coat your chicken to coat it well. Cover and refrigerate 2 to 4 hours.
  3. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet, cook until brown, about 2 minutes per side. Add 1 cup orange juice to your pan. Cover, reduce heat to medium and simmer until chicken is cooked through, about 3-5 minutes (remember my chicken breasts were very thin so you may need more time based on the thickness of chicken).
  4. Remove your chicken and add 1 cup of orange juice to your pan, boil until it thickens, about 2 minutes. Add your mascarpone cheese, let it boil for 2-3 minutes and add your chicken back. Let it simmer for 4-6 minutes.
  5. Spoon sauce over chicken. Sprinkle with cilantro.
https://mmgood.com/achiote-chicken-with-a-mascarpone-orange-sauce/