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CATEGORY CUISINE TAG YIELD
Seafood Niger Toohot08 4 Servings

INGREDIENTS

4 T Unsalted butter
1 Onion, sliced
1 t Salt
4 Garlic cloves, roughly
chopped
3 oz Achiote paste
2 T Tomato paste
2 c Fish stock or clam juice
1 1/2 t Black peppercorns, crushed
1/2 c White vinegar
2 lb Sea scallops, muscle removed
or rock shrimp
Hot cooked white rice, for
serving
=== GARNISH ===
1/2 c Pickled Red Onions, see *
Note
or 1/2 cup capers

INSTRUCTIONS

Note: See the Pickled Red Onions recipe which is included in this
collection.  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 Pickled Red Onions or 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-6183 broadcast  02-13-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  02-23-1997  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 202
Calories From Fat: 106
Total Fat: 12.3g
Cholesterol: 30.5mg
Sodium: 954.8mg
Potassium: 365.3mg
Carbohydrates: 21.7g
Fiber: 3.4g
Sugar: 2.7g
Protein: 4.5g


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