| 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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