Annatto Reddened Grilled Shrimp With Peruvian Purple Potatoes And Caramelized Plantain Crema
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
53
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Annatto Seed1 tbsp
Olive Oil24 large
Shrimp (peeled and de-veined)1 large
Lime (cut in half)1
Salt1 cup
Champagne Vinegar2 cup
Virgin Olive Oil1 tbsp
Butter3 tbsps
Sherry Wine Vinegar (spanish)2 cups
Heavy CreamDirections:
1
Squeeze the lime over the shrimp and season
2
Heat the annatto seeds in a small saucepan until slightly toasty
3
Add the olive oil and continue to heat for 3 to 4 minutes
4
Turn off and allow to cool
5
Now strain the oil and pour it over the shrimp
6
Turn the shrimp over and allow to marinate at least 10 minutes
7
Keep cool until ready to cook and serve
8
; Put the potatoes in a large pot and cover them with water
9
Cook about 15 minutes or until just barely cooked through
10
Now shock them in ice cold water to arrest the cooking
11
Drain and dice them into 3/4-inch sized pieces
12
Mix the remaining ingredients in a separate bowl
13
Pour them over the cooked potatoes
14
Season to taste
15
Mix gently and allow to cool before serving
16
Heat a medium large saucepan on medium high heat
17
Add the olive oil and butter
18
When the butter melts add the plantain slices
19
Allow them to cook until quite dark on each side
20
Now add the chile and red onion and stir
21
When they are softened add the vinegar and reduce for 30 seconds
22
Now add the cream and reduce by 1/3
23
Stir as needed
24
Blend all together and strain through a medium fine strainer
25
Set aside in a warm place
26
To serve: Heat a grill or grill pan
27
Lightly oil grill to prevent sticking
28
Grill the shrimp until just done
29
Place the cool potatoes in the middle of each plate or on to a "family" styled serving platter
30
Spoon some of the prepared plantain crema on each plate, (or platter) and top with the shrimp
31
Serve
32
Can be garnished with fried plantain crisps and lime wedges