| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Niger |
Toohot06 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Unsalted butter |
| 1 |
|
Onion; sliced |
| 1 |
ts |
Salt |
| 4 |
|
Garlic cloves; roughly chopped |
| 3 |
oz |
Achiote paste |
| 1/2 |
c |
White vinegar |
| 2 |
tb |
Tomato paste |
| 2 |
c |
Fish stock or clam juice |
| 1 1/2 |
ts |
Black peppercorns; crushed |
| 2 |
lb |
Sea scallops; muscle removed |
|
|
(or 2 lbs rock shrimp) |
|
|
Hot cooked rice |
| 1/2 |
c |
Capers |
INSTRUCTIONS
Melt the butter in a medium saucepan over moderate heat. Saute the onions
with the salt until caramelized, about 10 minutes. Add the garlic and
achiote paste and cook 5 minutes, stirring frequently with a wooden spoon
to avoid scorching. Add the tomato paste and pour in the fish stock or clam
juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove
from the heat. Transfer the sauce to a blender and puree. Pass through a
strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a
large skillet. Bring to a boil over high heat. Stir in the scallops or
shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed
of white rice and garnish with the capers. This recipe yields 4 to 6
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E12 broadcast 01-22-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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