Recipe: Annatto Grilled Shrimp and Vegetables

Annatto Grilled Shrimp and Vegetables
Servings: 2

1/2 tablespoon annatto seeds
1 tablespoon oil, canola
1/2 medium onion, minced
2 ears corn grilled
1 large bell pepper, grilled red and green
8 medium mushrooms, grilled white button
6 grape tomatoes, grilled
1/3 pound shrimp, grilled
2 tablespoons cilantro, fresh, cleaned and chopped

Heat the annatto seeds in the oil in a frying pan. Cook over medium-low heat for about 10 minutes to infuse the pungent flavor. Strain the seeds out with a slotted spoon and leave the oil in the pan.

Add the onions to the annatto-flavored oil and cook over medium-low heat.

While the onions are softening, hold an ear of corn vertically on our cutting board and carefully with a knife we remove the kernels. Repeat with the other ear of corn and then discard the ears. Also chop the grilled peppers.

When the onions are soft, add the corn, peppers, mushrooms, and tomatoes and heat for a few minutes.

When the vegetables are hot, add the shrimp and half of the cilantro and turn off the heat. Stir and gently warm the shrimp.

Serve over white rice topped with the rest of the cilantro.