Achiote Marinated Shrimp Salad

Achiote Marinated Shrimp Salad

Recipe By : Cooking Live Show

CL8902

1 Preparation Time :

Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method -- -- --

achiote paste:

3 tablespoons ginger

1 tablespoon garlic

2 tablespoons shallots

2 tablespoons ancho chili powder

3 tablespoons almonds -- slivered

1 red pepper -- chopped

1 tablespoon toasted ground cumin

1 tablespoon toasted ground coriander

2 tablespoons ground annatto seeds

2 tablespoons lime juice

1/4 cup olive oil -- plus

-- tablespoons,

-- divided 1 pound (21 to 25 pieces) shrimp -- deveined and -- shells reserved

-- (for stock)

stock:

reserved shrimp shells

1/4 cup white wine

1/4 cup diced onion

1 tomato -- diced

1 quart water

1 head frisee

2 bunches mache

1 bunch scallions -- sliced on

-- diagonal, some

-- reserved for -- garnish

2 oranges -- supremed

1/2 cup 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

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.

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

1/2 cup shrimp stock and cook for 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 - - - - - - - - - - - - - - - - - -