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Seafood Niger Toohot06 4 servings

INGREDIENTS

4 tb Unsalted butter
1 Onion; sliced
1 ts Salt
4 Garlic cloves; roughly chopped
3 oz Achiote paste
1/2 c White vinegar
2 tb Tomato paste
2 c Fish stock or clam juice
1 1/2 ts Black peppercorns; crushed
2 lb Sea scallops; muscle removed
(or 2 lbs rock shrimp)
Hot cooked rice
1/2 c Capers

INSTRUCTIONS

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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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