Chefshell posted 03-03-99 12:38 PM
Marinated Shrimp Salad
Paste:
3 tbsp. ginger
1 tbsp. garlic
2 tbsp. fine minced shallot
2 tbsp. ancho chile powder or other chile powder
3 tbsp. slivered almonds
1 red bell pepper, chopped
1 tbsp. toasted ground cumin
1 tbsp. toasted ground corinader
2 tbsp. ground annato seeds (paprika will work if you can't find these)
2 tbsp. fresh lime juice
1 lb. large shrimp, deveined and shells reserved for stock
Stock:
Reserved shrimp shells
1/4 cup dry white wine
1/4 cup white onion, diced
1 tomato, diced
1 qt. water or vegetable stock
Salad:
1 heaf risee (or other light green)
2 bunches medium weight greens (radicchio, endive etc.)
1 bunch scallions, sliced thin
2 tangerines, supremed (or other tart citrus)
1/2 cup toasted almonds, slivered
Make stock by heating heavy bottomed pot. When almost smoking, add shells and cook, stirring for about 8 minutes or until toasted. Add wine and cook until reduced by half. Add onion, tomato, and water or stock and bring just to a boil. Reduce to a simmer and simmer 45 minutes and strain through a seive.
Cook the shrimp in 1 tbsp. oil in a skillet. Mix 2 tbsp. of the paste into the hot oil. Add 1/2 the shrimp to hot pan
and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook 5 minutes or until shrimp are no longer
translucent. Set aside and repeat with other half.
Place the greens on a plate or plates. In a medium bowl, toss the shrimp with the tangerine and scallions. Top greens with shrimp and top with slivered almonds.