Creole Coconut-Lime Shrimp with Silky Annatto Rice

Instructions

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   1. In a bowl, combine the shrimp with 1 tablespoon (15 ml) lime juice, half of the chopped garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Marinate for 10 minutes in the refrigerator.

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   2. For the silky rice, heat 1 tablespoon (15 ml) olive oil in a saucepan over medium heat. Add the rinsed rice and annatto, stirring for 1 minute to coat the grains evenly.

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   3. Pour the hot chicken broth or water into the saucepan with the rice, add the bay leaf and 1/2 teaspoon salt. Once it comes to a boil, reduce the heat to low, cover, and cook for 16 to 18 minutes, until the liquid is absorbed and the rice is tender.

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   4. Remove the saucepan from the heat, discard the bay leaf, and let the rice rest covered for 5 minutes. Then fold in half of the chopped cilantro and fluff with a fork.

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   5. While the rice cooks, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the white onion and green bell pepper, and sauté for 4 to 5 minutes until softened.

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   6. Add the remaining chopped garlic, tomato, tomato paste, remaining cumin, remaining oregano, remaining salt, and remaining pepper. Cook for 3 minutes, stirring, until a thick and fragrant sofrito forms.

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   7. Stir the coconut milk into the sofrito and cook for 2 minutes over medium heat so the sauce comes together. Add the lime zest and remaining lime juice, and mix well.

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   8. Raise to medium-high heat and add the shrimp along with their marinade. Cook for 3 to 5 minutes, stirring gently, until the shrimp are pink, firm, and fully cooked.

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   9. If you want to keep the dish warm before serving, place it in a preheated oven at 200 °F / 95 °C for up to 10 minutes, loosely covered so it does not dry out.

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    10. Spoon the silky annatto rice into shallow bowls and top with the creole coconut-lime shrimp. Finish with the remaining fresh cilantro over the top.