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Annatto Reddened Grilled Shrimp with Peruvian Potatoes

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Ingredients Needed For Annatto Reddened Grilled Shrimp with Peruvian Potatoes
FOR THE shrimp
*1 tbl annatto seeds
*1 cup Olive oil
*24 lrg shrimp peeled, de-veined
*1 lrg lime cut in half
* salt to taste
* Freshly-ground black pepper to taste
FOR THE potatoes
*12 x Peruvian purple potatoes
*1 x Red bell pepper stemmed, seeded,
*1 x Yellow bell pepper stemmed, seeded,
*1 x Red Onion peeled, diced fine
*1/4 cup Coarsely-chopped cilantro leaves
*1/3 cup champagne vinegar
*2/3 cup Virgin olive oil
* salt to taste
* Freshly-cracked black pepper to taste
FOR THE plantain crema
*1 x ripe plantain peeled,
*1 tbl Olive oil
*1 tbl butter
*1 x Scotch bonnet chile pepper stemmed, seeded,
*1/2 x red Onion peeled, diced small
*3 tbl Spanish sherry wine vinegar
*2 cup Heavy cream
* salt to taste
* Freshly-ground black pepper to taste




Directions To Prepare Annatto Reddened Grilled Shrimp with Peruvian Potatoes
#Heat the annatto seeds in a small saucepan until slightly toasty.
# Add the olive oil and continue to heat for 3 to 4 minutes.
#Now strain the oil and pour it over the shrimp.
#Turn the shrimp over and allow to marinate at least 10 minutes.
#Squeeze the lime over the shrimp and season.
#For the potatoes:
#Put the potatoes in a large pot and cover them with water.
# Cook about 15 minutes or until just barely cooked through.
#Drain and dice them into 3/4-inch sized pieces.
#Mix the remaining ingredients in a separate bowl.
#Pour them over the cooked potatoes.
# Mix gently and allow to cool before serving.
#For the plantain crema:
#Heat a medium-large saucepan on medium-high heat.
#Add the olive oil and butter.
#When the butter melts add the plantain slices.
#Add the chile and red Onion and stir.
#Add the vinegar and reduce for 30 seconds.
#Add the cream and reduce by 1/3.
#Blend all together and strain through a medium fine strainer.






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Monday, August 21, 2017, 5:39 pm


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