Achiote marinated shrimp salad

 
                       Achiote Marinated Shrimp Salad
 
 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.
 
 Yield: 6 servings
 
 
 
 
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