Recipe: Achiote Chicken and Cilantro Dumplings, Achiote Marinated Shrimp Salad

Achiote Chicken and Cilantro Dumplings

1 lb boneless skinless chicken breasts; cut into cubes
1/4 cup achiote paste
1/4 cup fresh squeezed orange juice
2 tbsp butter
2 carrots; sliced
2 celery stalks; sliced
2 jalape os; split lengthwise-seeded,
6 cups chicken stock

Dumplings:
1 1/2 cups all purpose flour
1 tbsp baking powder
3/4 tsp salt
2 large eggs
1/2 cup milk; (about)
1 bunch cilantro leaves; chopped

Season chicken with salt and pepper. Place in medium bowl. Puree Achiote paste with orange juice in blender. Add to chicken. Toss to coat. Set aside.

Melt butter in large saucepan over medium heat. Add carrots and celery and saute 5 minutes. Add chicken and jalape o and saut 3 to 5 minutes.

Gradually whisk in stock. Simmer until slightly thickened.

Dumplings: Combine flour, baking powder and salt in large bowl. Whisk eggs in glass measuring cup. Add enough milk to measure 3/4 cup. Add chopped cilantro. Whisk to blend. Add to dry ingredients and stir until blended.

Drop dumpling mixture by rounded tablespoonfuls into bowl of iced water. Using slotted spoon, transfer to chicken mixture. Add enough dumplings to cover top of stew.

Cover and simmer until dumplings are firm to touch, turning occasionally about 12 minutes. Ladle chicken and dumplings into bowls.

Yield: 4 servings
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Achiote Marinated Shrimp Salad

1 lb shrimp - (21 to 25); peeled, deveined, and shells reserved for stock
2 tbsp olive oil; divided

ACHIOTE PASTE:
3 tbsp minced ginger
1 tbsp minced garlic
2 tbsp minced shallots
2 tbsp ancho chili powder
3 tbsp slivered almonds
1 red pepper; chopped
1 tbsp toasted ground cumin
1 tbsp toasted ground coriander
2 tbsp ground annatto seeds
2 tbsp lime juice
1/4 cup olive oil

STOCK:
reserved shrimp shells
1/4 cup white wine
1/4 cup diced onion
1 tomato; diced
1 quart water

ASSEMBLY:
1 frisee head
2 bunch mache
1 bunch scallions; sliced on diagonal, some reserved for garnish
2 oranges; supremed
1/2 cup toasted almonds

For the paste:
In a blender or food processor, puree first 9 paste ingredients and then slowly add the lemon juice and 1/4 cup oil.

For stock:
Heat a heavy-bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half.

Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain.

Cooking shrimp:
Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half.

Assembly:
Place the mache and frisee divided among 6 plates. In a medium-size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds.

Shrimp can be served hot or cold.

Yield: 6 Servings
Source: COOKING LIVE with Sara Moulton