INGREDIENTS:
1 tablespoon annatto oil combined with 2 tablespoons olive oil 1/4 cup basic recaito 3 bay leaves
1/2 cup alcaparrado or manzanilla olives 3 ounces smoked ham, cut into small dice 1 cup tomato sauce
1 16-ounce can whole tomatoes, drained and roughly chopped 2 pounds medium shrimp, peeled and cleaned 2 teaspoons salt
2 teaspoons black pepper1 Heat the oil 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. Cook until the shrimp turn pink, about 5 minutes. Stir in salt and pepper and cook 2 minutes more.
