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Shrimp in Achiote Sauce, Yucatan Style
Book Information
The Professional Chef (8th Edition)
Page: 598
Ingredients
Achiote Paste
Allspice Berries
Clove
Dried Pequin Chile
Garlic
Lime Juice
Onion
Orange Juice
Pickled Red Onions (page 997)
Shrimp
Vegetable Oil
White Vinegar
Tags
Deep Frying