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