Tequila Lime Marinated Prawns And Black Bean Annato Amaranth With Sweet Red Pepper Oil And Roasted Poblano Cream

Serves: 2

Leila Emmerich

1 January 1970

Based on User reviews:

57

Spice

52

Sweetness

34

Sourness

39

mins

Prep time (avg)

6

Difficulty

Ingredients:

1 cup

Canola Oil

1 cup

Garlic (chopped fresh)

1

Cilantro (bunch)

1 cup

Lime Juice

1

Jalapeno (stemmed)

1 cup

Tequila

1

Salt

1

Ground Black Pepper (freshly)

12

Prawns (with heads removed and reserved, see cook's note)

1 cup

Olive Oil

4

Red Bell Peppers (stemmed, seeded, and diced)

1

Lime (juiced)

1

Kosher Salt

2.5 cups

Chicken Stock

1 tbsp

Paste (annatto)

1 cup

Amaranth (*)

1 cup

Black Bean (cooked al dente)

1 cup

Butter

3

Garlic Cloves (crushed)

1

Heavy Cream (quart)

1 tbsp

Vegetable Oil

Directions:

1

To marinate the shrimp: Combine the oil, garlic, cilantro, lime, jalapeno, and tequila in a blender or food processor and blend on high speed until thoroughly mixed

2

Season with salt and pepper and reserve

3

Peel the prawns, leaving the tails on

4

Reserve the shells to make the Poblano cream (recipe below)

5

Extract the 'veins' then lace the prawns onto 3 bamboo skewers (4 per skewer)

6

Pour the reserved marinade into a shallow dish (or plastic bag)

7

Add the shrimp and marinate in the refrigerator for 1 1/2 to 2 hours, turning the shrimp once or twice

8

To make the red pepper oil: Bring a medium pot of water to a boil over high heat

9

Add the peppers and cook until they are tender, about 12 minutes

10

Drain the peppers and put them in a blender or food processor

11

Puree the peppers at high speed then transfer to a medium skillet

12

Cook the puree over medium-high heat until it has reduced to a thick paste

13

Press the paste though a fine sieve, then return it to the blender or processor

14

Add the lime juice, then gradually incorporate the olive oil

15

Season the puree with salt and reserve

16

To make the black bean-annatto amaranth: Bring the chicken stock to a boil in a large pot over high heat

17

Stir in the annatto paste and the amaranth

18

Reduce the heat to medium and simmer until the liquid has been absorbed and the amaranth is tender, about 20 minutes

19

Fold in the black beans and butter, then season, to taste, with salt and pepper

20

Keep warm over low heat or in a low oven

21

To make the roasted Poblano cream: Heat the oil in a saucepan over medium-high heat until just smoking

22

Add the garlic and reserved shrimp shells

23

Cook, stirring, until aromatic, 3 to 5 minutes

24

Carefully add the tequila (if the pan is very hot it may flare up)

25

Simmer for about 5 minutes then add the heavy cream and cilantro

26

Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced by half

27

Meanwhile, puree the Poblano peppers in a blender or food processor

28

Add the puree to the reduced cream mixture then simmer gently until the flavors blend

29

Strain the sauce through a fine sieve into a clean saucepan

30

Keep warm over very low heat

31

To cook the prawns: Heat the oil in a large skillet over medium-high heat

32

Carefully place the skewered prawns in the pan and cook until almost done, about 3 minutes per side

33

Remove the pan from the heat and carefully add the tequila

34

Return the pan to the heat and cook for about 3 minutes more, then season with salt and pepper

35

Spoon poblano cream into 3 shallow bowls

36

Mound amaranth over the cream (use a ring mold for a neater presentation)

37

Take the shrimp from the skewers and arrange 4 on each portion

38

Drizzle pepper oil over each bowl and serve