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 for eletters today and get the latest from Fine Cooking plus special offers.
This was so delicious. I wouldn't change a thing.
© 2018 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?