Bahia-Style Shrimp in Coconut Sauce

• 2 pounds large shrimp, shelled and deveined, tails left on
• 3 garlic cloves, minced
• Juice of 1 lime
• Kosher salt
• 2 tablespoons Annatto Oil or corn oil
• 1 small onion, minced
• 6 scallions, white and light green parts, minced
• 1/2 medium red bell pepper, minced
• 1/2 medium green bell pepper, minced
• 6 plum tomatoes, minced
• 1/4 cup tomato sauce
• 1/2 cup unsweetened coconut milk
• 1 Scotch bonnet or habanero chile, halved and seeded
• 1 tablespoon minced cilantro leaves and stems
• Lime wedges, for serving

1. In a large bowl, toss the shrimp with the garlic, lime juice and 1 teaspoon of salt.
2. Let marinate at room temperature for 30 minutes.
3. In a large skillet, heat the Annatto Oil until shimmering.
4. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes.
5. Add the minced tomatoes and cook until softened, about 5 minutes.
6. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt.
7. Simmer until the sauce is reduced by one-fourth, about 10 minutes.
8. Increase the heat to moderately high.
9. Add the shrimp and cook, stirring, until they're pink and opaque, about 5 minutes.
10. Transfer to a serving dish and discard the chile.
11. Sprinkle with the cilantro and serve with lime wedges.

shrimp, garlic, lime, kosher salt, oil, onion, scallions, red bell pepper, green bell pepper, tomatoes, tomato sauce, unsweetened coconut milk, scotch, cilantro, lime wedges

Taken from www.foodandwine.com/recipes/bahia-style-shrimp-coconut-sauce (may not work)