Sazón Butter & Camarones al Ajillo
Sazón butter? You heard that right! It's a burst of flavor you can add to corn, bread, steak, chicken, or like @criollo_grindz, a quick shrimp dish!
By: Criollo Grindz | @Criollo_Grindz
Sazón butter? Yes, you heard that right! Here’s a fun recipe to try when you’re in the mood for something savory and full of flavor. Make your own Sazón butter for a burst of flavor that you can add to any number of things. This recipe features Loisa's Organic Sazón for that classic Latin sabor. Add fresh parsley, Organic Oregano, and garlic to the mix– plus a touch of achiote oil– and you've got a bold, herby, complex butter to spread on corn on the cob, steak, shrimp, chicken, lobster, garlic bread – y más!
I used this Sazón butter to make Camarones al Ajillo. The Sazón, garlic, and herbs in the butter are the perfect blend of bold flavors for this classic, tasty shrimp dish. Plus, you can make the butter ahead of time, so all you have to do is ad a dollop to the pan with your camarones– it's that easy! Buen provecho!
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About the Chef Criollo Grindz
I was born in North Carolina while my father served as an active duty Soldier. I was mostly raised in Hawaii, where I attended high school and college. My love for cooking began while I worked as a cook at a military dining facility. It was there I realized how much I enjoyed not only cooking but also sharing my love for food with people. Social media has given me the means to do just that. There’s a story behind each recipe, and each week I’m blessed to hear so many of them from my amazing followers.
Sazón Butter and Camarones al Ajillo
Criollo Grindz
1 hours
15 minutes
Ingredients
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1 tbsp of Loisa Sazón
1 cup butter, at room temperature
5 cloves of garlic
3 tbsp of achiote seeds
1 cup of vegetable oil
1 tbsp of Loisa Oregano
1/4 cup of fresh parsley
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- 1/2 pound of clean and deveined shrimp
2-4 tbsp of Sazón butter
Salt to taste
Pepper to taste
Directions
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Leave out 1 cup of unsalted butter (2 sticks) until it reaches room temperature, around 30 minutes.
Begin making achiote oil. Add 1 cup of vegetable oil to a small pot, followed by 3 tbsp of achiote seeds. Bring to a slight boil and simmer for exactly 5 minutes.
Strain the seeds and place in the fridge to cool for 10-15 minutes. (Use leftover oil for rice or bean recipes. It gives any meal an amazing color).
Add the butter and garlic cloves to a food processor and process for 5-10 seconds to begin breaking the butter down.
Add 2 tbsp of cooled achiote oil (hot achiote oil will melt the butter) and process for 4-5 minutes or until butter is fully blended.
Next, add 1 tbsp of Loisa Sazón and 1 tbsp of oregano and mix for 2 more minutes.
Lastly, add fresh parsley and pulse around 5 times to just chop the parsley and avoid blending it completely.
Using a spoon, remove the butter and place onto a sheet of saran wrap, then seal it by rolling it into a log. Place in the fridge to cool and store for later use.
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Add a 1/2 pound of cleaned fresh shrimp to a skillet on medium heat and sauté each side for 2 minutes. If you'd like, add salt and pepper to taste now.
Add 2-4 tbsp of your Sazón butter and cook on low heat until the butter completely melts and is fully incorporated with the shrimp.
Serve with tostones and enjoy!
