Recipe - Achiote Marinated Shrimp Salad

ACHIOTE PASTE
3 tablespoon Ginger
1 tablespoon Garlic
2 tablespoon Shallots
2 tablespoon Ancho chili powder
3 tablespoon Almonds, slivered
1 Red pepper, chopped
1 tablespoon Toasted ground cumin
1 tablespoon Toasted ground coriander
2 tablespoon Ground annatto seeds
2 tablespoon Lime juice
One fourth cup Olive oil, plus 2
tablespoons, divided
1 pound (21 to 25 pieces) shrimp,
deveined and shells
reserved (for stock)

STOCK
Reserved shrimp shells
One fourth cup White wine
One fourth cup Diced onion
1 Tomato, minced
1 qt Water
1 Head frisee
2 bn Mache
1 bn Scallions, cut or sliced up on
diagonal, some reserved for
garnish
2 Oranges, supremed
One half cup Toasted almonds

For the paste: In a blender or food processor, puree first 9 ingredients
and then slowly add the lemon juice and One fourth 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 One half of shrimp to hot pan and stir to coat
evenly with the paste. Add One half 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 MCRecipe Digest V1 #651 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 30, 1997