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...
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.
