Achiote Marinated Shrimp Salad

Recipe Ingredients

1 lb	454g / 16oz	Shrimp - (21 to 25) - peeled, deveined, And shells reserved for stock
2 tablespoons	30ml	Olive oil - divided
		Achiote Paste
3 tablespoons	45ml	Minced ginger
1 tablespoon	15ml	Minced garlic
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Ancho chili powder
3 tablespoons	45ml	Slivered almonds
1		Red pepper - chopped
1 tablespoon	15ml	Toasted ground cumin
1 tablespoon	15ml	Toasted ground coriander
2 tablespoons	30ml	Ground annatto seeds
2 tablespoons	30ml	Lime juice
1/4 cup	59ml	Olive oil
		Stock
		Reserved shrimp shells
1/4 cup	59ml	White wine
1/4 cup	15g / 0.5oz	Diced onion
1		Tomato - diced
32 fl ozs	909ml	Water
		Assembly
1		Frisee head
2		Mache
1		Scallions - sliced on diagonal, Some reserved for garnish
2		Oranges - supremed
1/2 cup	46g / 1.6oz	Toasted almonds

Recipe Instructions

For the paste: In a blender or food processor, puree first 9 paste 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.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Patricia Williams from City Wine and Cigar Co. - From the TV FOOD NETWORK - (Show # CL-8902)

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