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Achiote Marinated Shrimp Salad
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
Achiote Paste
3 Esslöffelginger
1 Esslöffelgarlic
2 EsslöffelShallots
2 EsslöffelAncho chili powder
3 EsslöffelAlmonds, slivered
red pepper chopped
1 EsslöffelToasted ground cumin
1 EsslöffelToasted ground coriander
2 EsslöffelGround annatto seeds
2 Esslöffellime juice
1/4 TasseOlive oil, plus 2 tablespoons, divided
1 x ca. 450 g(21 to 25 pieces) shrimp, deveined and shells reserved (for stock)
Stock
 Reserved shrimp shells
1/4 Tassewhite wine
1/4 Tasseonion diced
tomato diced
1 ca. 1 Literwater
Head frisee
2 BundMache
1 BundScallions, sliced on diagonal, some reserved for garnish
Oranges, supremed
1/2 TasseToasted almonds
die Zubereitung:

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.


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