Achiote Marinated Shrimp Salad

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Achiote Marinated Shrimp Salad Ingredients

ACHIOTE PASTE	1 lb (21 to 25 pieces) shrimp,
3 tb Ginger	STOCK
1 tb Garlic	Reserved shrimp shells
2 tb Shallots	1/4 c White wine
2 tb Ancho chili powder	1/4 c Diced onion
3 tb Almonds, slivered	1 Tomato, diced
1 Red pepper, chopped	1 qt Water
1 tb Toasted ground cumin	1 Head frisee
1 tb Toasted ground coriander	2 bn Mache
2 tb Ground annatto seeds	1 bn Scallions, sliced on
2 tb Lime juice	2 Oranges, supremed
1/4 c Olive oil, plus 2	1/2 c Toasted almonds

Instructions for Achiote Marinated Shrimp Salad

For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 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 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 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" on Jun 30, 1997

Main Ingredient: ShrimpCuisine: Uncategorized