Yield: 1 Servings
|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|
|¼ cup||Olive oil, plus 2 tablespoons, divided|
|1 pounds||(21 to 25 pieces) shrimp, deveined and shells reserved (for stock)|
|Reserved shrimp shells|
|¼ cup||White wine|
|¼ cup||Diced onion|
|1 bunch||Scallions, sliced on diagonal, some reserved for garnish|
|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