Jamaican Spiced Shrimp with Annatto, Coriander, and Paw Paw Relish
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the shrimp:
24 each shrimp — 16-20, peeled and deveined
1/2 cup all-purpose flour
4 Tbsp. butter — salted
2 oz. corn oil
1/4 cup chives — chopped, fresh
For the Jamaican spice:
1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
I Tbsp. ground allspice
1/2 tsp. white pepper
1 Tbsp. ground paprika
1 Tbsp. ground coriander
2 Tbsp. garlic salt
1 Tbsp. sugar<1/2 tsp. ground cloves
For the Paw Paw relish:
1-1/2 cups papaya, diced small
2 tsp. red Fresno chile pepper
1 Tbsp. corn oil
2 tsp. fresh lime juice
1 Tbsp. chopped cilantro
1 pinch salt
For the Annatto:
4 oz. Achiote paste, found in Spanish food stores
2 Tbsp. water — more or less
For the garnishes:
6 lime slices, scored
6 red or orange nasturtiums
6 cilantro sprigs
Instructions:
Peel and devein the shrimp, then pat dry and hold refrigerated till service.
Prepare spice mixture:
Combine all of the spice ingredients and blend well, then set aside. (Note: this recipe will make more than needed; save the extra for future use.)
To prepare the relish:
Pit and dice the papaya and combine with the finely diced red Fresno chile, corn oil, chopped cilantro, lime juice and salt. Refrigerate the relish.
To make the annatto oil:
Puree the achiote paste with the water and place in a squeeze bottle (a plastic mustard bottle will do). Score and slice the limes. Clean and trim the cilantro sprigs, then wash and trim the nasturtiums. Refrigerate until needed for garnishing.
To prepare the shrimp:
Combine the flour and 1/2 cup of the spice blend in a bowl. Preheat 2 large saute pans. Dredge the shrimp in the flour and spice blend, shaking off any excess. Add 2 Tbsp. butter to the pans and when light gold in color, add 1 oz. of corn oil and place the shrimp in the pans all facing the same direction. Saute over medium heat till the edges turn pink. Flip to cook the other side for 1-2 minutes, then add the chopped chives. Turn off the heat and keep warm in the pan. Quickly warm the plates, then squeeze a squiggle (an artistic design) of Achiote on the plates. Place a mound of the paw paw relish in the center of each plate and arrange the shrimp, so they all face the same direction around and against the paw paw relish. Place a lime slice on the paw paw relish and top with cilantro sprigs and nasturtiums. Wipe the plate edges and serve immediately.
Recipe by: Chef John V., Good Cooking, Inc.