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Shrimp with Asian Pear, Red Peppers and Peas - Makes 4 servings.

• 2 Tbsp. canola oil
• 2 tsp. annatto seeds or 1 tsp. ground*
• 1 medium onion, chopped
• 1 red bell pepper, cored and diced
• 1 medium Asian pear, cored and diced
• 3/4 lb. medium or small shrimp, shelled
• 1 Tbsp. tomato paste
• 1/4 tsp. ground chipotle chile, or 1/2 canned
• 1 tsp. salt
• 1/3 cup orange juice
• 1 cup pigeon or cow peas, canned or frozen

In a small saucepan, heat the oil and annatto over medium heat until the oil is deep orange, 4-5 minutes. Finely strain the oil into a small bowl. Discard the annatto seeds.

Heat 1 Tbsp. of the annatto-flavored canola oil, in a large skillet over medium-high heat. Sauté the onion until translucent, 4 minutes. Add the pepper and Asian pear. Sauté 3 minutes. Add the shrimp and cook, stirring, until they are red, about 3 minutes. Mix in the tomato paste, chipotle, the paprika, if using, salt, orange juice and peas. Cook until shrimp are opaque in the center, 3 to 5 minutes. Serve, accompanied by brown rice.

*If you cannot find annatto, substitute 1 tsp. ground paprika.

Per serving: 248 calories, 9 g. total fat (less than 1 g. saturated fat), 21 g. carbohydrate, 22 g. protein, 4 g. dietary fiber, 311 mg. sodium.