This is quite a simple dish to bring together, but the flavors are spectacular. By looking at the components, it almost seems like it could be a Cajun pasta dish, but the flavor profile is a bit unique. Shrimp and andouille sausage are very common to Cajun cuisine. However, we went in a completely different direction with the spice blends and flavor profiles here, especially with the achiote marinade for the shrimp. This Achiote Marinated Shrimp and Couscous dish is booming with flavor and great for a simple but tasty experience.
The achiote paste is very common in Latin American cuisine. In Texas, there are many influences from Mexico that have permeated our cuisine. But, for some reason, achiote paste hasn’t become that widespread here. Its basis is the annatto seed, which is then ground with a variety of spices such as cumin, oregano, pepper, and many others. Achiote paste is easy to find either in Latin grocery stores or online.
What’s in this dish?
Besides the tasty shrimp, this dish is composed of Israeli Couscous (or Pearl Couscous) with Andouille sausage, red bell peppers and onions. We do love the sausage and the flavor it lends to the couscous part of the dish. This is where you could be creative in what kind of sausage you use, but we opted to use a small quantity so it would just compliment the shrimp.
The lemon and wine added to the shrimp at the end is sort of the flavor enhancing secret to the dish. They bring some acidity to a quite earthy marinade and turn the shrimp into nice flavor grenades!
We hope you enjoy this recipe for Achiote Marinated Shrimp and Couscous! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
- Spicy Ginger Garlic Shrimp Skewers
- Citrus Achiote Chicken Skewers with Pepper Rice
- Avocado Pesto Couscous with Spring Greens
- Blood Orange Shrimp and Creamy Cheese Grits
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