Recipe By : Cooking Live Show #CL8902
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
achiote paste:
3 tablespoons ginger
1 tablespoon garlic
2 tablespoons shallots
2 tablespoons ancho chili powder
3 tablespoons almonds -- slivered
1 red pepper -- chopped
1 tablespoon toasted ground cumin
1 tablespoon toasted ground coriander
2 tablespoons ground annatto seeds
2 tablespoons lime juice
1/4 cup olive oil -- plus 2
-- tablespoons,
-- divided
1 pound (21 to 25 pieces) shrimp -- deveined and
-- shells reserved
-- (for stock)
stock:
reserved shrimp shells
1/4 cup white wine
1/4 cup diced onion
1 tomato -- diced
1 quart water
1 head frisee
2 bunches mache
1 bunch scallions -- sliced on
-- diagonal, some
-- reserved for
-- garnish
2 oranges -- supremed
1/2 cup 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.
