Shrimp Stew - Criollo
1 tbsp annatto oil
Combine annatto and olive oils and heat in a soup pot. Add the recaito, bay leaves, alcaparrado, and ham. Saute over medium-high heat for 3 minutes. Add the tomato sauce and canned tomato. Bring the mixture to a boil, reduce the heat to medium, and add the shrimp and peas. Cook until the shrimp turn pink, about 5 minutes. Stir in salt and pepper and cook 2 minutes more. Serve, garnish with chopped cilantro.