Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Unsalted butter |
| 1 \N | Onion; sliced |
| 1 teaspoon | Salt |
| 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 |
| ½ cup | Capers |
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@...
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.