Annatto Reddened Grilled Shrimp With Peruvian Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Peruvian | Cklive01 | 4 | Servings |
INGREDIENTS
| === FOR THE SHRIMP === | ||
| 1 | T | Annatto seeds |
| 1 | c | Olive oil |
| 24 | Shrimp, peeled de-veined | |
| 1 | Lime, cut in half | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === FOR THE POTATOES === | ||
| 12 | Peruvian purple potatoes | |
| 1 | Red bell pepper, stemmed | |
| seeded | ||
| Diced small | ||
| 1 | Yellow bell pepper, stemmed | |
| seeded | ||
| Diced small | ||
| 1 | Red onion, peeled diced | |
| fine | ||
| 1/4 | c | Coarsely-chopped cilantro |
| leaves | ||
| 1/3 | c | Champagne vinegar |
| 2/3 | c | Virgin olive oil |
| Salt, to taste | ||
| Freshly-cracked black | ||
| pepper to taste | ||
| === FOR THE PLANTAIN CREMA | ||
| === | ||
| 1 | Ripe plantain, peeled and | |
| Cut into small pieces | ||
| 1 | T | Olive oil |
| 1 | T | Butter |
| 1 | Scotch bonnet chile pepper | |
| stemmed seeded | ||
| And minced | ||
| 1/2 | Red Onion, peeled diced | |
| small | ||
| 3 | T | Spanish sherry wine vinegar |
| 2 | c | Heavy cream |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Heat the annatto seeds in a small saucepan until slightly toasty. Add the olive oil and continue to heat for 3 to 4 minutes. Turn off and allow to cool. Now strain the oil and pour it over the shrimp. Turn the shrimp over and allow to marinate at least 10 minutes. Squeeze the lime over the shrimp and season. Keep cool until ready to cook and serve. For the potatoes: Put the potatoes in a large pot and cover them with water. Cook about 15 minutes or until just barely cooked through. Now shock them in ice cold water to arrest the cooking. Drain and dice them into 3/4-inch sized pieces. Mix the remaining ingredients in a separate bowl. Pour them over the cooked potatoes. Season to taste. Mix gently and allow to cool before serving. For the plantain crema: Heat a medium-large saucepan on medium-high heat. Add the olive oil and butter. When the butter melts add the plantain slices. Allow them to cook until quite dark on each side. Now add the chile and red onion and stir. When they are softened add the vinegar and reduce for 30 seconds. Now add the cream and reduce by 1/3. Stir as needed. Blend all together and strain through a medium fine strainer. Set aside in a warm place. To serve: Heat a grill or grill pan. Lightly oil grill to prevent sticking. Grill the shrimp until just done. Place the cool potatoes in the middle of each plate or on to a "family" styled serving platter. Spoon some of the prepared plantain crema on each plate, (or platter) and top with the shrimp. Serve. Can be garnished with fried plantain crisps and lime wedges. This recipe yields 4 servings. Comments: The original recipe title as listed is "Annatto Reddened Grilled Shrimp With Peruvian Purple Potatoes And Caramelized Plantain Crema". Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8799 broadcast 01-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 08-10-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 911
Calories From Fat: 805
Total Fat: 91.3g
Cholesterol: 89.5mg
Sodium: 346.2mg
Potassium: 320.6mg
Carbohydrates: 23.3g
Fiber: 2.1g
Sugar: 2.1g
Protein: 3.7g