Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Ginger |
1 tablespoon | Garlic |
2 tablespoons | Shallots |
2 tablespoons | Ancho chili powder |
3 tablespoons | Almonds, slivered |
1 \N | Red pepper, chopped |
1 tablespoon | Toasted ground cumin |
1 tablespoon | Toasted ground coriander |
2 tablespoons | Ground annatto seeds |
2 tablespoons | Lime juice |
¼ cup | Olive oil, plus 2 tablespoons, divided |
1 pounds | (21 to 25 pieces) shrimp, deveined and shells reserved (for stock) |
\N \N | Reserved shrimp shells |
¼ cup | White wine |
¼ cup | Diced onion |
1 \N | Tomato, diced |
1 quart | Water |
1 \N | Head frisee |
2 bunches | Mache |
1 bunch | Scallions, sliced on diagonal, some reserved for garnish |
2 \N | Oranges, supremed |
½ cup | Toasted almonds |
ACHIOTE PASTE
STOCK
For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and ¼ 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 ½ of shrimp to hot pan and stir to coat evenly with the paste. Add ½ 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" <jfreeman@...> on Jun 30, 1997