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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 1 |
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Directions: 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
Ingredients:
3 Tablespoon(s) Ginger
1 Tablespoon(s) Garlic
2 Tablespoon(s) Shallots
2 Tablespoon(s) Ancho chili powder
3 Tablespoon(s) Almonds, slivered
1 Red pepper, chopped
1 Tablespoon(s) Toasted ground cumin
1 Tablespoon(s) Toasted ground coriander
2 Tablespoon(s) Ground annatto seeds
2 Tablespoon(s) Lime juice
1/4 Cup(s) Olive oil
1 Pound(s) Shrimp
1/4 Cup(s) White wine
1/4 Cup(s) Diced onion
1 Tomato, diced
1 Quart(s) Water
1 Head frisee
2 Bunch(s) Mache
1 Bunch(s) Scallions, sliced
2 Oranges, supremed
1/2 Cup(s) Toasted almonds |
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