Along with Cochinita Pibil (page 351), this is among the best uses for the annatto-based Recado Rojo, one of the most beautiful and flavorful sauces in the world. Serve with loads of plain white rice.

　　

Ingredients

makes 4 servings

　　1/4 cup extra virgin olive or other oil

　　2 large onions, sliced

　　Salt to taste

　　2 cups chopped tomatoes (drained canned are fine)

　　1/4 teaspoon cayenne or black pepper to taste

　　2 tablespoons Recado Rojo (page 609), or to taste

　　2 pounds shrimp, peeled

　　Chopped fresh cilantro leaves for garnish

　　

Step 1

Put the oil in a large skillet and turn the heat to medium-high. Add the onions and a pinch of salt and cook, stirring occasionally, until they are soft, about 10 minutes. Add the tomatoes and cayenne or black pepper and cook, stirring once or twice, until the tomatoes break down, 10 minutes or so. Stir in the Recado Rojo and simmer until the mixture is thick, about 10 minutes. (You can prepare the dish to this point and let sit for an hour or two before reheating and adding the shrimp.)

　　

Step 2

Add the shrimp and cook, stirring occasionally, until pink and firm, 5 minutes or so. Taste and adjust the seasoning, adding more salt, pepper or cayenne, or Recado Rojo as you like. Garnish with the cilantro and serve immediately.

　　

Ribs in Annatto Sauce

Step 3

Incredibly, not much different, but more time-consuming: Before beginning, parboil about 4 pounds of spareribs in water to cover until tender, at least 30 minutes (you can do this in advance, then drain the ribs, wrap them well in foil, and refrigerate). Step 1 remains the same. In step 2, add the drained ribs to the sauce and cook, stirring occasionally, until very tender and nearly falling from the bone, perhaps another half hour or so. Serve as directed.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.