Name: Achiote Marinated Shrimp Salad
Ingredients: 3 tb Ginger; 1 tb Garlic; 2 tb Shallots; 2 tb Ancho chili powder; 3 tb Almonds, slivered; 1 Red pepper, chopped; 1 tb Toasted ground cumin; 1 tb Toasted ground coriander; 2 tb Ground annatto seeds; 2 tb Lime juice; 1/4 c Olive oil, plus 2 tablespoons, divided; 1 lb (21 to 25 pieces) shrimp, deveined and shells reserved (for stock); Reserved shrimp shells; 1/4 c White wine; 1/4 c Diced onion; 1 Tomato, diced; 1 qt Water; 1 Head frisee; 2 bn Mache; 1 bn Scallions, sliced on diagonal, some reserved for garnish; 2 Oranges, supremed; 1/2 c Toasted almonds

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

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

INSTRUCTIONS

ACHIOTE PASTE
STOCK
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" <jfreeman@netusa1.net> on Jun 30, 1997

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