ANNATTO REDDENED GRILLED SHRIMP WITH PERUVIAN POTATOES

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ANNATTO REDDENED GRILLED SHRIMP WITH PERUVIAN POTATOES

ANNATTO REDDENED GRILLED SHRIMP WITH PERUVIAN POTATOES. Alimento Base: Shrimp, Heat the annatto seeds in a small saucepan until slightly toasty. Add the olive oil and continue to heat for 3 to 4 minutes. Turn off and allow to cool. Now strain the...
Tiempo de preparación 1 h
Tiempo total 1 h
Plato Shrimp
Cocina Perú
Raciones 4 comensales

Ingredientes
  

  • For the shrimp:
  • Annatto seeds
  • Olive oil
  • Shrimp peeled de-veined
  • Lime cut in half
  • Salt to taste
  • Freshly-ground black pepper to taste
  • For the potatoes:
  • Peruvian purple potatoes
  • Red bell pepper stemmed seeded, diced small
  • Yellow bell pepper stemmed seeded, diced small
  • Red onion peeled diced fine
  • Coarsely-chopped cilantro leaves
  • Champagne vinegar
  • Virgin olive oil
  • Salt to taste
  • Freshly-cracked black pepper to taste
  • For the plantain crema:
  • Ripe plantain peeled and cut into small pieces
  • Olive oil
  • Butter
  • Scotch bonnet chile pepper stemmed seeded, and minced
  • Red onion peeled and diced small
  • Spanish sherry wine vinegar
  • Heavy cream
  • Salt to taste
  • Freshly-ground black pepper to taste

Elaboración paso a paso
 

  • Preparation
  • Heat the annatto seeds in a small saucepan until slightly toasty.
  • Add the olive oil and continue to heat for 3 to 4 minutes.
  • Turn off and allow to cool.
  • 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.
  • Keep cool until ready to cook and serve.
  • 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.
  • Now shock them in ice cold water to arrest the cooking.
  • Drain and dice them into 3/4-inch sized pieces.
  • Mix the remaining ingredients in a separate bowl.
  • Pour them over the cooked potatoes.
  • Season to taste. 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.
  • Allow them to cook until quite dark on each side.
  • Now add the chile and red onion and stir.
  • When they are softened add the vinegar and reduce for 30 seconds.
  • Now add the cream and reduce by 1/3.
  • Stir as needed. Blend all together and strain through a medium fine strainer.
  • Set aside in a warm place.
  • To serve: Heat a grill or grill pan.
  • Lightly oil grill to prevent sticking.
  • Grill the shrimp until just done.
  • Place the cool potatoes in the middle of each plate or on to a "family" styled serving platter.
  • Spoon some of the prepared plantain crema on each plate (or platter), and top with the shrimp.