Ingredients

• Ingredients
  1. 2 pounds large shrimp, shelled and deveined, tails left on
  2. 3 garlic cloves, minced
  3. Juice of 1 lime
  4. Kosher salt
  5. 2 tablespoons Annatto Oil or corn oil
  6. 1 small onion, minced
  7. 6 scallions, white and light green parts, minced
  8. 1/2 medium red bell pepper, minced
  9. 1/2 medium green bell pepper, minced
  10. 6 plum tomatoes, minced
  11. 1/4 cup tomato sauce
  12. 1/2 cup unsweetened coconut milk
  13. 1 Scotch bonnet or habanero chile, halved and seeded
  14. 1 tablespoon minced cilantro leaves and stems
  15. Lime wedges, for serving

Directions

1. In a large bowl, toss the shrimp with the garlic, lime juice and 1 teaspoon of salt. Let marinate at room temperature for 30 minutes.
2. In a large skillet, heat the Annatto Oil until shimmering. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the minced tomatoes and cook until softened, about 5 minutes. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about 10 minutes. Increase the heat to moderately high. Add the shrimp and cook, stirring, until they're pink and opaque, about 5 minutes. Transfer to a serving dish and discard the chile. Sprinkle with the cilantro and serve with lime wedges.

Serve With

White rice.