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CATEGORY CUISINE TAG YIELD
Grains Cooking liv, Import 1 Servings

INGREDIENTS

3 T Ginger
1 T Garlic
2 T Shallots
2 T Ancho chili powder
3 T Almonds, slivered
1 Red pepper, chopped
1 T Toasted ground cumin
1 T Toasted ground coriander
2 T Ground annatto seeds
2 T 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 Mache
1 Scallions, sliced on
diagonal some reserved
for
garnish
2 Oranges, supremed
1/2 c Toasted almonds

INSTRUCTIONS

1997    
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,

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2363
Calories From Fat: 1390
Total Fat: 161.3g
Cholesterol: 571.5mg
Sodium: 2665.3mg
Potassium: 3378.3mg
Carbohydrates: 141.4g
Fiber: 39.3g
Sugar: 19.7g
Protein: 99g


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