(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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