Jamaican Spiced Shrimp with Anato, Coriander and Paw Paw

For the shrimp :

• 24 each shrimp -- 16-20, peeled & deveined
• 1/2 cup all-purpose flour
• 4 tablespoons butter -- salted
• 2 ounces corn oil
• 1/4 cup chives -- chopped, fresh

Jamaican Spice:

• 1/2 cup cinnamon -- ground
• 1/2 cup nutmeg -- ground
• 1/2 cup allspice -- ground
• 1 tablespoon white pepper -- ground
• 1/2 cup paprika -- ground
• 1/2 cup coriander -- ground
• 1 cup garlic salt
• 1/2 cup sugar -- granulated
• 1 tablespoon cloves -- ground

Paw Paw Relish:

• 1 1/2 cups papaya, diced small
• 2 teaspoons red pepper -- red Fresno
• 1 tablespoon corn oil
• 2 teaspoons lime juice -- fresh
• 1 tablespoon cilantro - chopped
• 1 pinch salt

Anato:

• 4 ounces achiote paste, found in spanish food stores.
• 2 tablespoons water -- more or less
• Garnishes:
• 6 each lime slices -- scored
• 6 each nasturtiums -- red or red-orange
• 6 each cilantro sprigs

Preparation:

Peel and devein the shrimp , pat dry and hold refrigerated till service.

Prepare spice mixture, combine all of the spice ingredients and blend well, set aside. (Note: this recipe will make more than needed; save the extra for future use.)

Pit and dice the papaya and combine with the finely diced red Fresno chili, corn oil, chopped cilantro, lime juice and salt; refrigerate.

Puree achiote paste with the water and place in a squeeze bottle (a plastic mustard bottle will do).

Score and slice limes, clean and trim cilantro sprigs, wash and trim nasturtiums, refrigerate until needed for garnishing.

Combine the flour and 1/2 cup spice blend in a bowl.

Preheat 2 large sauté pans.

Dredge the shrimp in flour and spice blend, shake off excess.

Add 2 Tbsp. butter to the pans; when light gold in color, add 1 ounce corn oil, place the shrimp in the pans all facing the same direction, sauté over medium heat till edges turn pink.

Flip to cook the other side for 1 to 2 minutes, add chopped chives, turn off heat and keep warm in the pan.

Quickly warm the plates, then squeeze a squiggle (an artistic design) of achiote on the plates, place a mound of the paw paw in the center, arrange the shrimp , all facing the same direction around and against the paw paw, place a lime slice on the paw paw topped with cilantro sprigs and nasturtiums.

Wipe plate edges and serve at once!

Back to the main page