*Amaranth is a plant with edible leaves and seeds. This recipe calls for amaranth seeds, a cereal that is available in health food stores.
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.
Cook's Note: The reserved shrimp heads can be oven roasted or deep-fried and used as a garnish.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3377.61 Kcal (14141 kJ)
Calories from fat	2753.42 Kcal
		% Daily Value*
Total Fat	305.94g	471%
Cholesterol	481.76mg	161%
Sodium	570.36mg	24%
Potassium	2039.63mg	43%
Total Carbs	125.51g	42%
Sugars	13.89g	56%
Dietary Fiber	18.35g	73%
Protein	37.12g	74%
Vitamin C	198.8mg	331%
Vitamin A	4.1mg	138%
Iron	76.2mg	423%
Calcium	444.1mg	44%

Amount Per 100 g
Calories	291.59 Kcal (1221 kJ)
Calories from fat	237.71 Kcal
		% Daily Value*
Total Fat	26.41g	471%
Cholesterol	41.59mg	161%
Sodium	49.24mg	24%
Potassium	176.08mg	43%
Total Carbs	10.84g	42%
Sugars	1.2g	56%
Dietary Fiber	1.58g	73%
Protein	3.2g	74%
Vitamin C	17.2mg	331%
Vitamin A	0.4mg	138%
Iron	6.6mg	423%
Calcium	38.3mg	44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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