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Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

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“Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site”
READY IN:
36mins
YIELD:
26 (2 each) Appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR THE MARINADE:.
  2. Mix all ingredients through vegetable oil, in small bowl.
  3. Place shrimp in large resealable plastic bag or glass dish.
  4. Add marinade; turn to coat.
  5. Refrigerate 30 minutes; remove shrimp from marinade & discard any remaining marinade.
  6. Thread shrimp onto metal skewers.
  7. Grill over medium-high heat 2 to 3 minutes per side or until shrimp turn pink
  8. Remove shrimp from skewers.
  9. Arrange plantain chips on serving platter or individual serving plates.
  10. Top each plantain chip with a shrimp and a dollop of Guava Cream.
  11. Garnish with cilantro.
  12. Drizzle Annatto Oil decoratively around plantain chips.
  13. GUAVA CREAM:.
  14. Microwave 1/4 cup guava jelly on HIGH 20 seconds to soften slightly (do not let boil) & stir jelly until smooth.
  15. Cool slightly.
  16. Beat 1 package (8 oz.) cream cheese, softened, with jelly until well blended and smooth.
  17. ANNATTO OIL:.
  18. Heat 1 cup vegetable oil in small saucepan on medium-low heat.
  19. Add 1/2 cup annatto seed cook and stir until oil is a red-orange color, about 5 minutes.
  20. Cool.
  21. Strain oil into glass jar & cover tightly until ready to use. (Unused oil may be stored, tightly capped, in the refrigerator for up to one month.).

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