Achiote marinated shrimp salad

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



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

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