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This shrimp dish was introduced by my friend in culinary school. The first time I tried it, I couldn't believe how delicious it was. I had to get the recipe from him, so I am so excited to share this with you. You start out by making an achiote oil from scratch using achiote powder. You can also used annatto seeds and toast them in the oil. Add the shrimp shells in the oil to give the sauce a nice shrimp infusion. For the sauce, you will blend the shrimp shells and the coconut milk, and strain back into the pot. Add the shrimp inside to cook in this delicious sauce.


- 1 cup oil

- 1 teaspoon achiote powder

- 1 pound shrimp with shells

- 3 bell peppers

- ½ onion, chopped

- 3 garlic cloves

- 1 teaspoon oregano

- 1 15 oz can coconut milk

- ¼ cup chopped parsley

- Salt, to taste

- I cup cooked rice


1- Add oil in the pan and on low heat, warm up the oil. Add the achiote and mix. Turn off heat and let the mixture rest for 20 minutes until the oil turns red.

2- Remove the shells from the shrimp and reserve for later. Add the shrimp shells in the oil until they change colors. With a slotted spoon remove the shells.

3- Add the onion and bell peppers and cook until the onion is soft, about 5-8 minutes. Add the garlic and cook until fragrant, about 1 minute. Sprinkle the Sea salt and oregano and cook until the vegetables are cooked through. Add the shrimp in the sauce and cook for two minutes on each side.

4- Add the shrimp shells and the coconut milk in a blender and blend until smooth. Strain this mixture through a fine mesh strainer and add the liquid into the sauce. Add this shrimp on rice and garnish with parsley.


-Turn off the heat to let the achiote infuse in the oil.

-Do not overcook the shrimp.

Recipe From Maxine Dubois

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