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1
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.
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2
Cover with plastic wrap and refrigerate for at least 1 hour or for up to 3 hours.
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3
In a food processor, puree the corn with the milk.
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4
Pour the puree through a coarse strainer, pressing on the solids to extract as much liquid as possible.
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5
Heat the Annatto Oil in a large sauce-pan or enameled cast-iron casserole.
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6
Add the remaining garlic, onion, bell pepper and cumin and cook over moderate heat, stirring, until the vegetables are slightly softened, about 5 minutes.
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7
Stir in the tomatoes and cook for 2 minutes longer.
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8
Add the corn milk, stock, plantain, cilantro and cayenne and bring to a boil.
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9
Simmer over moderately low heat until very flavorful, about 20 minutes.
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10
Pour the soup through a coarse strainer.
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11
Working in batches, puree the vegetables in a blender.
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12
Return the puree and the strained broth to the saucepan and bring to a simmer.
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13
Add the shrimp and its marinade and cook over moderate heat until the shrimp are just opaque throughout, about 2 minutes.
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14
Season with salt and serve in warmed soup plates or bowls with the Tangy Corn Salsa.
