• Achiote Marinated Shrimp Salad

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    • 1 lb Shrimp - (21 to 25) peeled, deveined,
    • and shells reserved for stock
    • 2 Tbsp. Extra virgin olive oil divided
    • 3 Tbsp. Chopped ginger
    • 1 Tbsp. Chopped garlic
    • 2 Tbsp. Chopped shallots
    • 2 Tbsp. Ancho chili pwdr
    • 3 Tbsp. Slivered almonds
    • 1 x Red pepper minced
    • 1 Tbsp. Toasted grnd cumin
    • 1 Tbsp. Toasted grnd coriander
    • 2 Tbsp. Grnd annatto seeds
    • 2 Tbsp. Lime juice
    • 1/4 c. Extra virgin olive oil
    • Reserved shrimp shells
    • 1/4 c. White wine
    • 1/4 c. Diced onion
    • 1 x Tomato diced
    • 1 quart Water
    • 1 x Frisee head
    • 2 bn Mache
    • 1 bn Scallions sliced on diagonal,
    • some reserved for garnish
    • 2 x Oranges supremed
    • 1/2 c. Toasted almonds


    1. For the paste: In a blender or possibly food processor, puree first 9 paste ingredients and then slowly add in the lemon juice and 1/4 c. oil.
    2. For stock: Heat a heavy-bottomed pot, when smoking add in shrimp shells and cook, stirring for 6 to 8 min or possibly till shells are toasted. Add in wine and reduce by half. Add in onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 min and strain.
    3. Cooking shrimp: Heat 1 Tbsp. oil in a skillet. Mix 2 Tbsp. achiote paste into warm oil. Add in 1/2 of shrimp to warm pan and stir to coat proportionately with the paste. Add in 1/2 c. shrimp stock and cook for 5 min or possibly till the shrimp are no longer translucent/soft. Set aside in a bowl. Repeat process for other half.
    4. 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 warm or possibly cool.
    5. This recipe yields 6 servings.

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