Yucatan-style shrimp in achiote from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 253) by Rick Bayless and Deann Groen Bayless

  • canned fire-roasted tomatoes
  • shrimp
  • Show all ingredients...

  • EYB Comments

    Can substitute canned tomatoes for fire-roasted canned tomatoes, and chicken broth or water for fish broth.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute canned tomatoes for fire-roasted canned tomatoes, and chicken broth or water for fish broth.

  • Breadcrumbs on May 05, 2013

    p. 253 Fabulous! This recipe is a riff on the chipotle shrimp recipe in this book w the following exceptions: instead of chipotle and adobo, you add achiote to the blender and, a little lime juice to the broth. I opted for chicken broth since that’s all I had on hand and I think it’s that spritz of lime juice that really “makes” this dish. That little bit of citrus combines perfectly with the earthiness of the achiote really draws out the wonderful briny flavour of the shrimp and brightens the flavours of the tomato sauce. We loved this Don’t pass this one up if you’re a shrimp lover. I actually think this would be great w fish poached in this lovely sauce as well…and I wouldn’t have said the same thing about the chipotle version which is a house favourite btw. Photos here: http://chowhound.chow.com/topics/900403#8051373

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