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Achiote Marinated Shrimp Salad

Ingredients :
1	lb	Shrimp - (21 to 25) peeled, deveined,
		and shells reserved for stock
2	tbl	Olive oil divided
ACHIOTE PASTE
3	tbl	Minced ginger
1	tbl	Minced garlic
2	tbl	Minced shallots
2	tbl	Ancho chili powder
3	tbl	Slivered almonds
1	x	Red pepper chopped
1	tbl	Toasted ground cumin
1	tbl	Toasted ground coriander
2	tbl	Ground annatto seeds
2	tbl	Lime juice
1/4	cup	Olive oil
STOCK
		Reserved shrimp shells
1/4	cup	White wine
1/4	cup	Diced onion
1	x	Tomato diced
1	qt	Water
ASSEMBLY
1	x	Frisee head
2	bn	Mache
1	bn	Scallions sliced on diagonal,
		some reserved for garnish
2	x	Oranges supremed
1/2	cup	Toasted almonds

How to cook :

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.
This recipe yields 6 servings.

Tags : Salads Dressings Seafood Shellfish Shrimp Cooking Hot Cold