1 cup canola oil
1/4 cup chopped fresh garlic
1 bunch cilantro
1/4 cup lime juice
1 jalapeno, stemmed
1/4 cup tequila
Salt and freshly ground black pepper
12 prawns, with heads removed and reserved, see Cook's Note
3 tablespoons olive oil
4 red bell peppers, stemmed, seeded, and diced
1 lime, juiced
1 cup olive oil
2 1/2 cups chicken stock
1 tablespoon annatto paste
1 cup amaranth *
1 cup black beans, cooked al dente
1/4 cup butter
Kosher salt and freshly ground black pepper
3 garlic cloves, crushed
Reserved shrimp shells
1/4 cup tequila
1 quart heavy cream
1/2 bunch cilantro
4 poblano peppers, roasted, peeled and seeded
1 tablespoon vegetable oil
Kosher salt and fresh ground black pepper
To marinate the shrimp: Combine the oil, garlic, cilantro, lime, jalapeno, and tequila in a blender or food processor and blend on high speed until thoroughly mixed. Season with salt and pepper and reserve.
Peel the prawns, leaving the tails on. Reserve the shells to make the Poblano cream (recipe below). Extract the 'veins' then lace the prawns onto 3 bamboo skewers (4 per skewer). Pour the reserved marinade into a shallow dish (or plastic bag). Add the shrimp and marinate in the refrigerator for 1 1/2 to 2 hours, turning the shrimp once or twice.
To make the red pepper oil: Bring a medium pot of water to a boil over high heat. Add the peppers and cook until they are tender, about 12 minutes. Drain the peppers and put them in a blender or food processor. Puree the peppers at high speed then transfer to a medium skillet. Cook the puree over medium-high heat until it has reduced to a thick paste. Press the paste though a fine sieve, then return it to the blender or processor. Add the lime juice, then gradually incorporate the olive oil. Season the puree with salt and reserve.
To make the black bean-annatto amaranth: Bring the chicken stock to a boil in a large pot over high heat. Stir in the annatto paste and the amaranth. Reduce the heat to medium and simmer until the liquid has been absorbed and the amaranth is tender, about 20 minutes. Fold in the black beans and butter, then season, to taste, with salt and pepper. Keep warm over low heat or in a low oven.
To make the roasted Poblano cream: Heat the oil in a saucepan over medium-high heat until just smoking. Add the garlic and reserved shrimp shells. Cook, stirring, until aromatic, 3 to 5 minutes. Carefully add the tequila (if the pan is very hot it may flare up). Simmer for about 5 minutes then add the heavy cream and cilantro. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced by half. Meanwhile, puree the Poblano peppers in a blender or food processor. Add the puree to the reduced cream mixture then simmer gently until the flavors blend. Strain the sauce through a fine sieve into a clean saucepan. Keep warm over very low heat.
To cook the prawns: Heat the oil in a large skillet over medium-high heat. Carefully place the skewered prawns in the pan and cook until almost done, about 3 minutes per side. Remove the pan from the heat and carefully add the tequila. Return the pan to the heat and cook for about 3 minutes more, then season with salt and pepper.
Spoon poblano cream into 3 shallow bowls. Mound amaranth over the cream (use a ring mold for a neater presentation). Take the shrimp from the skewers and arrange 4 on each portion. Drizzle pepper oil over each bowl and serve.
*Amaranth is a plant with edible leaves and seeds. This recipe calls for amaranth seeds, a cereal that is available in health food stores. The reserved shrimp heads can be oven roasted or deep-fried and used as a garnish.
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