Shrimp and ham Stew

Directions

1. Combine annatto and olive oils and heat in a soup pot.

2. Add the recaito, bay leaves, alcaparrado, and ham.

3. Saute over medium-high heat for 3 minutes.

4. Add the tomato sauce and canned tomato.

5. Bring the mixture to a boil, reduce the heat to medium, and add the shrimp and peas.

6. Cook until the shrimp turn pink, about 5 minutes.

7. Stir in salt and pepper and cook 2 minutes more.

8. Serve, garnish with chopped cilantro.

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