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Title: Achiote Marinated Shrimp Salad Categories: Cooking liv, Import Yield: 1 Servings -------------------------------ACHIOTE PASTE------------------------------- 3 tb Ginger 1 tb Garlic 2 tb Shallots 2 tb Ancho chili powder 3 tb Almonds, slivered 1 Red pepper, chopped 1 tb Toasted ground cumin 1 tb Toasted ground coriander 2 tb Ground annatto seeds 2 tb Lime juice 1/4 c Olive oil, plus 2 -tablespoons, divided 1 lb (21 to 25 pieces) shrimp, -deveined and shells -reserved (for stock) -----------------------------------STOCK----------------------------------- Reserved shrimp shells 1/4 c White wine 1/4 c Diced onion 1 Tomato, diced 1 qt Water 1 Head frisee 2 bn Mache 1 bn Scallions, sliced on -diagonal, some reserved for -garnish 2 Oranges, supremed 1/2 c Toasted almonds For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil. For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain. Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half. Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold. Yield: 6 servings Recipe by: Cooking Live Show #CL8902 Posted to MC-Recipe Digest V1 #651 by "Angele and Jon Freeman" |