A garlicky chipotle-spiked marinade for the shrimp and a verdant tomatillo and cilantro salsa give this dish some Latin flair. You’ll make more salsa than you need, but that’s good news: It’s great with steak, over asparagus, or in tacos. It also freezes beautifully.
Make Ahead Tips
The salsa can sit at room temperature for up to 4 hours and can be refrigerated for up to 1 day. It can also be frozen for up to 1 month. Let warm at room temperature before serving.
Many supermarkets carry annatto seeds, whole and ground; if you can find only whole, you can grind them yourself in a spice grinder or a coffee grinder designated for spices.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Some 'components' of the dish - everyone snacks on a shrimp along the way, right!? - have a slight spice but once assembled, the cool and refreshing salsa calms and balances the flavors perfectly. Great dish and one you'll be glad you made. Thank you FC!
This was so delicious. I wouldn't change a thing.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?