Recipe: Achiote Marinated Shrimp Salad
For 6 Persons
Category: Cooking liv, Import
-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.
Recipe by: Cooking Live Show #CL8902 Posted to MC-Recipe Digest V1 #651 by
"Angele and Jon Freeman"
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