Yield: 4 servings
|4 tablespoons||Unsalted butter|
|1 \N||Onion; sliced|
|4 \N||Garlic cloves; roughly chopped|
|3 ounces||Achiote paste|
|½ cup||White vinegar|
|2 tablespoons||Tomato paste|
|2 cups||Fish stock or clam juice|
|1½ teaspoon||Black peppercorns; crushed|
|2 pounds||Sea scallops; muscle removed|
|\N \N||(or 2 lbs rock shrimp)|
|\N \N||Hot cooked rice|
Melt the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E12 broadcast 01-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.