ANNATTO REDDENED GRILLED SHRIMP WITH PERUVIAN POTATOES

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...

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Tiempo de preparación 1

Tiempo Total 1

Raciones: 4 comensales

Plato: Shrimp

Cocina: Perú

Ingredients Method

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

Method

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.