Recipe - Annatto Reddened Grilled Shrimp With Peruvian Potatoes

=== FOR THE SHRIMP ===
1 tablespoon Annatto seeds
1 cup Olive oil
24 lg Shrimp; peeled, deveined
1 lg Lime; cut in half
Salt; to taste
Freshlyground black pepper;
to taste
=== FOR THE POTATOES ===
12 Peruvian purple potatoes
1 Red bell pepper; stemmed,
seeded,
Diced small
1 Yellow bell pepper; stemmed,
seeded,
Diced small
1 Red onion; peeled, minced
fine
One fourth cup Coarselychopped cilantro
leaves
1/3 cup Champagne vinegar
2/3 cup Virgin olive oil
Salt; to taste
Freshlycracked black
pepper; to taste
=== FOR THE PLANTAIN CREMA
===
1 Ripe plantain; peeled, and
Cut into small pieces
1 tablespoon Olive oil
1 tablespoon Butter
1 Scotch bonnet chile pepper;
stemmed, seeded,
And minced
One half Red Onion; peeled, minced
small
3 tablespoon Spanish sherry wine vinegar
2 cup Heavy cream
Salt; to taste
Freshlyground black pepper;
to taste

Heat the annatto seeds in a small saucepan until slightly toasty. Add
the olive oil and continue to heat for 3 to 4 minutes. Turn off and
allow to cool. 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. Keep cool until ready to cook
and serve. For the potatoes: Put the potatoes in a large pot and
cover them with water. Cook about 15 minutes or until just barely
cooked through. Now shock them in ice cold water to arrest the
cooking. Drain and dice them into 3/4inch sized pieces. Mix the
remaining ingredients in a separate bowl. Pour them over the cooked
potatoes. Season to taste. Mix gently and allow to cool before
serving. For the plantain crema: Heat a mediumlarge saucepan on
mediumhigh heat. Add the olive oil and butter. When the butter melts
add the plantain slices. Allow them to cook until quite dark on each
side. Now add the chile and red onion and stir. When they are
softened add the vinegar and reduce for 30 seconds. Now add the cream
and reduce by 1/3. Stir as needed. Blend all together and strain
through a medium fine strainer. Set aside in a warm place. To serve:
Heat a grill or grill pan. Lightly oil grill to prevent sticking.
Grill the shrimp until just done. Place the cool potatoes in the
middle of each plate or on to a "family" styled serving platter.
Spoon some of the prepared plantain crema on each plate, (or platter)
and top with the shrimp. Serve. Can be garnished with fried plantain
crisps and lime wedges. This recipe yields 4