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
Directions[]
Shrimp[]
- Heat the annatto seeds in a small saucepan until slightly toasty.
- Add the olive oil and continue to heat for 3 to 4 minutes.
- Now strain the oil and pour it over the shrimp.
- Turn the shrimp over and allow to marinate at least 10 minutes.
- Squeeze the lime over the shrimp and season.
Potatoes[]
- Put the potatoes in a large pot and cover them with water.
- Cook about 15 minutes or until just barely cooked through.
- Drain and dice them into ¾-inch sized pieces.
- Mix the remaining ingredients in a separate bowl.
- Pour them over the cooked potatoes.
- Mix gently and allow to cool before serving.
Plantain crema[]
- Heat a medium-large saucepan on medium-high heat.
- Add the olive oil and butter.
- When the butter melts add the plantain slices.
- Add the chile and red onion and stir.
- Add the vinegar and reduce for 30 seconds.
- Add the cream and reduce by ⅓.
- Blend all together and strain through a medium fine strainer.