Shrimp in Annatto Sauce

Name: Shrimp in Annatto Sauce
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: 2 cups chopped tomatoes (drained canned are fine); ¼ teaspoon cayenne or black pepper to taste; ¼ teaspoon cayenne or black pepper to taste; 2 tablespoons Recado Rojo, or to taste; 2 pounds shrimp, peeled; Chopped fresh cilantro leaves for garnish; ¼ cup extra virgin olive or other oil; ¼ cup extra virgin olive or other oil; 2 large onions, sliced; Salt to taste

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Along with Cochinita Pibil, this is among the best uses for the annatto-based Recado Rojo, one of the most beautiful and flavorful sauces in the world. Serve with loads of plain white rice.

Ingredients

¼ cup extra virgin olive or other oil
2 large onions, sliced
Salt to taste

Americas
Mexico
Fish course
Pescatarian
Central America
Gluten-free

Method

Put the oil in a large skillet and turn the heat to medium-high. Add the onions and a pinch of salt and cook, stirring occasionally, until they are soft, about 10 minutes. Add the tomatoes and cayenne or black pepper and cook, stirring once or twice, until the tomatoes break down, 10 minutes or so. Stir in the Recado Rojo and simmer until the mixture is thick, about 10 m