Annatto Grilled Shrimp and Vegetables
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. Originally served as part of: Leftover Shrimp.
Ingredients
- ½ tablespoon annatto seeds
- 1 tablespoon canola oil
- ½ medium onion (minced)
- 2 ears leftover grilled corn
- 1 large leftover grilled red and green bell pepper
- 8 medium leftover grilled white button mushrooms
- 6 grape leftover grilled tomatoes
- ⅓ pound leftover grilled shrimp
- 2 tablespoons fresh cilantro (cleaned and chopped)
Instructions
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.
Ingredients
- ½ tbsp annatto seeds
- 1 tbsp canola oil
- ½ medium onion (minced)
- 2 ears leftover grilled corn
- 1 large leftover grilled red and green bell pepper
- 8 medium leftover grilled white button mushrooms
- 6 leftover grilled grape tomatoes
- ⅓ lb leftover grilled shrimp
- 2 tbsp fresh cilantro (chopped, divided)
Instructions
Heat the annatto seeds in the oil in a frying pan over medium-low about 10 minutes. Lift out the seeds with a slotted spoon, leaving the oil.
Cook the onion in the annatto oil over medium-low until soft.
Grown-up
Meanwhile, stand each ear of corn on the board and carefully cut off the kernels. Chop the peppers.
Add the corn, peppers, mushrooms and tomatoes and heat a few minutes. Add the shrimp and half the cilantro, turn off the heat, and stir to warm the shrimp. Serve over rice with the rest of the cilantro.