This Yucatan-style shrimp skillet gets its robust regional taste from annatto paste.
What You Need
Original recipe yields 4 servings
1 Tbsp. annatto paste
1/2 cup KRAFT Zesty Italian Dressing
1 lb. uncooked large shrimp, peeled, deveined
1/3 cup pimento-stuffed green olives, sliced
1 large tomato, seeded, chopped
1 small red onion, sliced, separated into rings
2 serrano chile s, chopped
3 slices OSCAR MAYER Baked Cooked Ham, finely chopped
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Let's Make It
Mix annato paste and dressing. Reserve 2 Tbsp.; pour remaining over shrimp in shallow glass dish. Turn to coat both sides of each shrimp. Refrigerate 30 min. to marinate.
Heat large skillet on medium-high heat. Add reserved dressing mixture. Drain shrimp; discard marinade. Add shrimp to skillet; cook 1 min. Add remaining ingredients; cook 4 to 5 min. or until vegetables are crisp-tender and shrimp turn pink, stirring frequently.
Serve with your favorite hot cooked rice and a mixed green salad tossed with your favorite KRAFT Dressing.
Achiote seed, a musky-flavored seed of the annatto tree, is available either whole or ground. It is also referred to as annatto and is often used in paste or powder form adding both flavor and a warm yellow red color to recipes.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.