1 Scotch bonnet or habanero chile, halved and seeded
1 tablespoon minced cilantro leaves and stems
Lime wedges, for serving
How to Make It
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.
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.
To complement the sauce here, look for a fruity, lightly spicy and aromatic white, such as an Argentinean Torrontés.
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