Raisin-Achiote Glazed Shrimp served with Avocado-Tomatillo Salsa and Cucumber,
Raisin, Jícama and Hoja Santa Salad
by: Chef Robert Del Grande « Go Back
California raisins and achiote give
a slightly different flavor to this meal.
INGREDIENTS
Raisin-Achiote Glaze
3/4 cup California raisin juice concentrate*
1/4 cup California raisin paste*
1/2 cup achiote paste (prepared achiote block)
1 hoja santa leaf, finely chopped (about 2 tablespoons)
1 tablespoon fresh orange juice or water
Pinch of salt
Avocado-Tomatillo Salsa (Makes 1 quart)
1 pound tomatillos, quartered
4 ounces white onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 serrano chiles, stems removed and coarsely chopped with seeds
1 cup water
3 fresh ripe avocados, peeled and seeded
1 hoja santa leaf, very lightly toasted with thick stems and
veins removed
1/2 cup cilantro sprigs
1 tablespoon fresh lime juice
1-1/2 teaspoons salt
Cucumber Raisin Salad (Makes 25 small portions)
1 English cucumber (about 12 ounces or 2 cups diced)
8 ounces (about 2 cups) jícama
1/4 cup California raisins, plumped in warm water
2 hoja santa leaves, quickly toasted and minced
3 tablespoons walnut oil
2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon red chile pepper flakes
2 pounds Gulf shrimp (15/20 per pound)
Cilantro sprigs; for garnish
PROCEDURE
Raisin-Achiote Glaze
Combine ingredients in mixing bowl; mix well
and set aside.
Avocado-Tomatillo Salsa
Combine ingredients in blender; process until
smooth and set aside.
Cucumber Raisin Salad
Cut cucumbers lengthwise into quarters.
Then, cut into slices 1/4-inch thick.
Cut jícama into 1/4-inch cubes and combine both
with remaining ingredients; toss lightly.
Set aside to chill.
Shrimp
Peel shrimp leaving tails intact.
Split down back and clean. Arrange on skewers
and brush lightly with raisin-achiote glaze.
Grill over charcoal or under broiler until done
(145°F).
Do not allow glaze to scorch or burn.
Arrange on individual dinner plates with salad.
Spoon avocado salsa over shrimp and garnish with
cilantro sprigs.
Note: Commercially prepared California raisin
juice concentrate and California raisin paste
are available from foodservice and industrial
suppliers.
To make your own raisin paste, grind or process in
a food processor whole California raisins equal to
twice the amount of raisin paste required (1/2 cup
of natural raisins) until very finely chopped and
smooth.
http://www.calraisins.org/recipes/recipe.cfm?id=643
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