EEE Cooks: Annatto Grilled Shrimp and Vegetables (Recipe)

We use leftover grilled shrimp and vegetables combined with onions sauteed in an annatto oil for a creative twist on leftovers. We bought annatto seeds recently from Penzey’s and are quite pleased with the taste of it in this meal. We serve the shrimp and vegetables over white rice. Of course, we could have started out with uncooked shrimp (or meat) and vegetables and cooked them in the annatto oil.

We begin by heating the annatto seeds in the oil in a frying pan. We cook over medium-low heat for about 10 minutes to infuse the pungent flavor. We strain the seeds out with a slotted spoon and leave the oil in the pan.

Next, we add the onions to the annatto-flavored oil and cook over medium-low heat. While the onions are softening, we hold an ear of corn vertically on our cutting board and carefully with our knife we remove the kernels. We repeat with the other ear of corn and then discard the ears. We also chop our grilled peppers.

When the onions are soft, we add the corn, peppers, mushrooms, and tomatoes and heat for a few minutes. When the vegetables are hot, we add the shrimp and half of the cilantro and turn off the heat. We stir and gently warm the shrimp. We serve over white rice topped with the rest of the cilantro.

Annatto Grilled Shrimp and Vegetables

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