Annatto Reddened Grilled Shrimp With Peruvian Potatoes

Recipe Ingredients

		For The Shrimp
1 tablespoon	15ml	Annatto seeds
1 cup	237ml	Olive oil
24 cups	5688ml	Shrimp - peeled, de-veined (large)
1 cup	237ml	Lime - cut in half (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Potatoes
12		Peruvian purple potatoes
1		Red bell pepper - stemmed, seeded, diced small
1		Yellow bell pepper - stemmed, seeded, diced small
1		Red onion - peeled, diced fine
1/4 cup	4g / 0.1oz	Coarsely-chopped cilantro leaves
1/3 cup	78ml	Champagne vinegar
2/3 cup	157ml	Virgin olive oil
		Salt - to taste
		Freshly-cracked black pepper - to taste
		For The Plantain Crema
1		Ripe plantain - peeled, and cut into small pieces
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Butter
1		Scotch bonnet chile pepper - stemmed, seeded, and minced
1/2		Red Onion - peeled, diced small
3 tablespoons	45ml	Spanish sherry wine vinegar
2 cups	474ml	Heavy cream
		Salt - to taste

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8799 broadcast 01-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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