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Recipe Name: Achiote Marinated Shrimp Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

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, plus 2
tablespoons divided
1 Pound(s) 21 to 25 pieces shrimp
deveined and shells
reserved for stock
Reserved shrimp shells
1/4 Cup(s) White wine
1/4 Cup(s) Diced onion
1 Tomato, diced
1 Quart(s) Water
1 Head frisee
2 Mache
1 Scallions, sliced on
diagonal some reserved
for
Garnish
2 Oranges, supremed
1/2 Cup(s) Toasted almonds
Directions:
1997

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 Recipe by: Cooking Live Show
#CL8902 Posted to MC-Recipe Digest V1 #651 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Jun 30,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2363
Calories From Fat: 1390
Total Fat: 161.3g
Cholesterol: 571.5mg
Sodium: 2665.3mg
Potassium: 3378.3mg
Carbohydrates: 141.4g
Fiber: 39.3g
Sugar: 19.7g
Protein: 99g


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