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Achiote Marinated Shrimp Salad

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  • 3 tb Ginger
  • 1 tb Garlic
  • 2 tb Shallots
  • 2 tb Ancho chili powder
  • 3 tb Almonds, slivered
  • 1 Red pepper, chopped
  • 1 tb Toasted ground cumin
  • 1 tb Toasted ground coriander
  • 2 tb Ground annatto seeds
  • 2 tb Lime juice
  • 1/4 c Olive oil, plus 2 tablespoons, divided
  • 1 lb (21 to 25 pieces) shrimp, deveined and shells reserved (for stock)
  • Reserved shrimp shells
  • 1/4 c White wine
  • 1/4 c Diced onion
  • 1 Tomato, diced
  • 1 qt Water
  • 1 Head frisee
  • 2 bn Mache
  • 1 bn Scallions, sliced on diagonal, some reserved for garnish
  • 2 Oranges, supremed
  • 1/2 c Toasted almonds


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" <> on Jun 30, 1997