Achiote Marinated Shrimp Salad
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Achiote Marinated Shrimp Salad
  Shrimp    Salad  
Last updated 6/12/2012 1:03:22 AM. Recipe ID 27279. Report a problem with this recipe.
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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)

---------------------------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
           -garnish
      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




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Recipe ID 27279 (Apr 03, 2005)

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