In this Filipino dish, achiote oil bathes the shrimp in an amber hue, and citrus lends a bright, tart note.
Ingredients
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
2 tablespoons unsalted butter
1–2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh calamansi or lime juice
1 tablespoon reduced-sodium soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Toasted country-style bread (for serving)
Directions
Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.
DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.
Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve with bread.
