Annatto-reddened Grilled Shrimp with Peruvian Potatoes

Ingredients

Shrimp

• 1 tbsp annatto seeds
• 1 cup olive oil
• 24 large shrimp peeled, de-veined
• 1 large lime cut in half
• salt to taste
• freshly-ground black pepper to taste

Potatoes

• 12 x Peruvian purple potatoes
• 1 x red bell pepper stemmed, seeded,
• 1 x yellow bell pepper stemmed, seeded,
• 1 x red onion peeled, diced fine
• ¼ cup coarsely-chopped cilantro leaves
• ⅓ cup champagne vinegar
• ⅔ cup virgin olive oil
• salt to taste
• freshly-cracked black pepper to taste

Plantain crema

• 1 x ripe plantain peeled,
• 1 tbsp olive oil
• 1 tbsp butter
• 1 x scotch bonnet pepper stemmed, seeded,
• ½ x red onion peeled, diced small
• 3 tbsp Spanish sherry wine vinegar
• 2 cup heavy cream
• salt to taste
• freshly-ground black pepper to taste

Procedures

Shrimp

1. Heat the annatto seeds in a small saucepan until slightly toasty.
2. Add the olive oil and continue to heat for 3 to 4 minutes.
3. Now strain the oil and pour it over the shrimp.
4. Turn the shrimp over and allow to marinate at least 10 minutes.
5. Squeeze the lime over the shrimp and season.

Potatoes

1. Put the potatoes in a large pot and cover them with water.
2. Cook about 15 minutes or until just barely cooked through.
3. Drain and dice them into ¾-inch sized pieces.
4. Mix the remaining ingredients in a separate bowl.
5. Pour them over the cooked potatoes.
6. Mix gently and allow to cool before serving.

Plantain crema

1. Heat a medium-large saucepan on medium-high heat.
2. Add the olive oil and butter.
3. When the butter melts add the plantain slices.
4. Add the chile and red onion and stir.
5. Add the vinegar and reduce for 30 seconds.
6. Add the cream and reduce by ⅓.
7. Blend all together and strain through a medium fine strainer.