Annatto is made from the small rust-colored seeds if the tropical achiote tree. Annatto, in paste or powdered form, is used commercially as a neutral food dye, especially in butter and cheese. In these tamales, it not only turns the shrimp bright orange, but also imparts a subtle, earthly flavor. The shrimp contrast strikingly with the blue-gray corn of the masa dough. Blue corn is particularly nutritious and holds a special significance in native American cultures.

MUCH MORE ON TAMALES!
Be sure to check out the related features links below for the FabulousFoods.com Tamale Tutorial with recipes and photo instructions for making this fabulous, festive food. Even if you're new to making tamales, you're sure to achieve spectacular results.

1/4 cup annatto seeds
1/2 cup olive oil
1 sprig fresh rosemary
2 cloves garlic, crushed
8 large shrimp, peeled and deveined

1 recipe Blue Corn Masa Seca Tamale Dough

10 large dried corn husks, soaked in warm water for 30 minutes

salt
salsa cruda
1/2 cup sour cream or creme friache

Prepare the masa dough.

drain the corn husks and shake dry. Tear 16 thin strips (about 1/8 inch wide) from 2 of the husks and set aside for tying the tamales. Lay out on the remaining 8 corn husks on a flat work surface. Divide the dough into 8 equal portions and place 1 portion on each husk. Evenly spread out the masa mixture, leaving about 1 1/2 inches exposed corn husk at each end and 3/4 inch on each side. Bring the sides of the corn husk together, folding the dough; tuck one side of the husk under the other and roll up the tamale so that the dough is completely enclosed inside the husk. Twist each end and tie with the reserved strips of corn husk. Repeat for the remaining tamales.

Fill the bottom of a steamer or saucepan fitted with a strainer or vegetable basket with 2-3 inches of water. Bring the water to boil and place tamales in the steamer. Cover tightly with a lid or foil (it is important that little or no steam escapes during cooking). steam tamales for 30-35 minutes over lightly boiling water, adding more boiling water as necessary. tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk. Let rest at least 5 minutes before serving.