Shrimp in Bahia Sauce

Name: Shrimp in Bahia Sauce
Prep time: 1 h 21 min
Cook time: 1 h 21 min
Total time: 1 h 21 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons annatto (achiote) seeds; 2 Tbsps chopped fresh cilantro, divided; 3 garlic cloves, peeled; 1 Tbsp chopped seeded Scotch bonnet or habanero pepper; 118 milliliters light coconut milk; 1 lime, cut into 8 wedges; 2 Tbsps fresh lime juice; 2 Tbsps olive oil; 532 milliliters large onion, halved lengthwise and sliced crosswise; 237 milliliters red bell pepper, halved lengthwise and sliced crosswise; 1 teaspoons salt, divided; 907 grams shrimp, peeled and deveined; 710 milliliters diced seeded peeled tomato; 227 grams fresh or frozen yuca (cassava), thawed

Shrimp in Bahia Sauce

Shrimp in Bahia Sauce might be just the main course you are searching for. One portion of this dish contains approximately 25g of protein, 6g of fat, and a total of 241 calories. This recipe serves 8. A mixture of coconut milk, tomato, habanero pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 21 minutes.

Instructions

Peel yuca, and cut into 1/2-inch cubes to measure 1 1/4 cups.

Ingredients you will need

Cassava

Place yuca in a medium saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 25 minutes or until tender.

Ingredients you will need

Water

Cassava

Equipment you will use

Sauce Pan

Drain yuca in a colander over a bowl, reserving 1/2 cup cooking liquid. Return yuca and reserved 1/2 cup cooking liquid to pan; mash with a potato masher until smooth. Discard any tough fibers.

Ingredients you will need

Potato

Cassava

Equipment you will use

Potato Masher

Colander

Bowl

Frying Pan

Place garlic on a cutting board; mash to a paste by dragging and pressing broad side of knife over garlic several times.

Ingredients you will need

Garlic

Equipment you will use

Cutting Board

Knife

Combine garlic, shrimp, lime juice, and 1/4 teaspoon salt in a medium bowl.

Ingredients you will need

Lime Juice

Garlic

Shrimp

Salt

Equipment you will use

Bowl

Let stand at room temperature 30 minutes.

Heat a large skillet over medium-low heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat. Stir in annatto seeds, and cook 5 minutes or until oil turns deep orange in color, shaking pan frequently.

Ingredients you will need

Annatto Seeds

Orange

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat; let stand 10 minutes. Discard annatto seeds, reserving oil in pan.

Ingredients you will need

Annatto Seeds

Cooking Oil

Equipment you will use

Frying Pan

Heat pan over medium heat until annatto oil is hot.

Ingredients you will need

Annatto

Cooking Oil

Equipment you will use

Frying Pan

Add onion and bell pepper; cook 6 minutes or until tender.

Ingredients you will need

Bell Pepper

Onion

Add tomato; cook 10 minutes or until tomato breaks down, stirring occasionally. Mash mixture with a wooden spoon.

Ingredients you will need

Tomato

Equipment you will use

Wooden Spoon

Add shrimp with marinade, coconut milk, and Scotch bonnet. Reduce heat to low, and simmer 3 minutes, stirring occasionally. Stir in reserved mashed yuca, remaining 1/4 teaspoon salt, and 1 tablespoon cilantro; cook 2 minutes or until shrimp are done. Spoon shrimp mixture into shallow bowls; sprinkle evenly with remaining 1 tablespoon cilantro, and serve with lime wedges.

Ingredients you will need

Coconut Milk

Lime Wedge

Cilantro

Marinade

Scotch Whiskey

Shrimp

Salt

Cassava

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

2teaspoons

annatto (achiote) seeds 2Tbsps

chopped fresh cilantro, divided 3

garlic cloves, peeled 1Tbsp

chopped seeded Scotch bonnet or habanero pepper 118milliliters

light coconut milk 1

lime, cut into 8 wedges 2Tbsps

fresh lime juice 2Tbsps

olive oil 532milliliters

large onion, halved lengthwise and sliced crosswise 237milliliters

red bell pepper, halved lengthwise and sliced crosswise 1teaspoons

salt, divided 907grams

shrimp, peeled and deveined 710milliliters

diced seeded peeled tomato 227grams

fresh or frozen yuca (cassava), thawed

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.