Directions:
- Annatto Oil - In a small saucepan, combine 1 cup corn oil and 1/4 cup annatto seeds and bring to a simmer over low heat. Remove from the heat, cover and let cool. Strain the annatto-infused oil into a jar. Makes 1 Cup.
- Tangy Corn Salsa - In a small saucepan of boiling salted water, cook the corn until just tender, about 3 minutes for fresh or 1 minute for frozen. Drain and let cool; pat dry. In a small bowl, toss the corn with the tomatoes, scallions, cilantro and lime juice. Season with salt and pepper and let stand at least 1 hour before serving. Makes about 1 1/2 cups.
- Chowder - In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
- In a food processor, puree the corn with the milk. Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
- Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole. Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes. Stir in the tomatoes and cook for 2 minutes longer. Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil. Simmer over moderately low heat until very flavorful, about 20 minutes.
- Pour the soup through a coarse strainer. Working in batches, puree the vegetables in a blender. Return the puree and the strained broth to the saucepan and bring to a simmer. Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes. Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.25 Kcal (1814 kJ) | ||
| Calories from fat | 158.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.62g | 27% | |
|---|---|---|---|
| Cholesterol | 47.8mg | 16% | |
| Sodium | 1272.4mg | 53% | |
| Potassium | 990.66mg | 21% | |
| Total Carbs | 52.54g | 18% | |
| Sugars | 10.31g | 41% | |
| Dietary Fiber | 4.7g | 19% | |
| Protein | 17.32g | 35% | |
| Vitamin C | 36.6mg | 61% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.6mg | 53% | |
| Calcium | 162.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 72.4 Kcal (303 kJ) | ||
| Calories from fat | 26.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 27% | |
|---|---|---|---|
| Cholesterol | 7.99mg | 16% | |
| Sodium | 212.62mg | 53% | |
| Potassium | 165.54mg | 21% | |
| Total Carbs | 8.78g | 18% | |
| Sugars | 1.72g | 41% | |
| Dietary Fiber | 0.78g | 19% | |
| Protein | 2.89g | 35% | |
| Vitamin C | 6.1mg | 61% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 1.6mg | 53% | |
| Calcium | 27.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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