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Recipe Name: Annatto Reddened Grilled Shrimp With Peruvian Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Tablespoon(s) Annatto seeds
1 Cup(s) Olive oil
24 Shrimp, peeled de-veined
1 Lime, cut in half
Salt, to taste
Freshly-ground black pepper
to taste
12 Peruvian purple potatoes
1 Red bell pepper, stemmed
Diced small
1 Yellow bell pepper, stemmed
1 Red onion, peeled diced
1/4 Cup(s) Coarsely-chopped cilantro
1/3 Cup(s) Champagne vinegar
2/3 Cup(s) Virgin olive oil
Freshly-cracked black
pepper to taste
1 Ripe plantain, peeled and
cut into small pieces
1 Tablespoon(s) Butter
1 Scotch bonnet chile pepper
stemmed seeded
and minced
3 Tablespoon(s) Spanish sherry wine vinegar
2 Cup(s) Heavy cream
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.
Serve. Can be garnished with fried plantain crisps and lime wedges.
This recipe yields 4 servings. Comments: The original recipe title as
listed is "Annatto Reddened Grilled Shrimp With Peruvian Purple
Potatoes And Caramelized Plantain Crema". Recipe Source: COOKING LIVE
with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8799 broadcast
01-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 08-10-1998 Recipe by:
Sara Moulton Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 911
Calories From Fat: 805
Total Fat: 91.3g
Cholesterol: 89.5mg
Sodium: 346.2mg
Potassium: 320.6mg
Carbohydrates: 23.3g
Fiber: 2.1g
Sugar: 2.1g
Protein: 3.7g

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