Shrimp Stew - Criollo


1 tbsp annatto oil
2 tbsp olive oil
¼ cup basic recaito
3 bay leaves
½ cup alcaparrado
3 ounces smoked ham, diced
1 cup tomato sauce
1 16-ounce can Italian Style, whole tomatoes, drained and roughly chopped
2 pounds medium shrimp, peeled and cleaned
½ cup peas
2 teaspoons salt
2 teaspoons black pepper

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.