Achiote Marinated Shrimp Salad

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Title: Achiote Marinated Shrimp Salad
Yield: 1 Servings


-------------------------------ACHIOTE PASTE-------------------------------
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
2 Oranges, supremed
1/2 c Toasted almonds

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" on Jun 30, 1997