Wash the rice until the water comes out clear, then cover with fresh water and soak for 30 minutes.

Prepare the sofrito: In a medium pan, sauté the scallions in oil for about 3 minutes, then add the garlic and peppers. When slightly browned, add the tomatoes and let it simmer for 5 minutes. Turn off the stove. Stir in the basil, salt and pepper. Cover for 2 minutes and let it cool. This is better if it is made the day before.

In a separate pot, bring the coconut milk to boil. Lower to medium-low heat and add the rice with the annatto. Stir, then cover and continue to cook until the rice is done, approximately 20 minutes. The rice should be a bit soupy.

Let the rice cool, then mix with half of the sofrito. Knead to create dough that is soft and uniform. Test for saltiness, and add more if needed. You’ll want this dough to taste salty, as some will be lost in the water. Cover with a damp towel and set aside.

Melt the butter over medium-high heat. Add the shrimp to the hot pan. Cook the shrimp for 2–3 minutes, then flip and cook 2–3 minutes on the other side. Let cool.

Divide the rice-based dough into small balls, approximately ⅓ cup each.

As a base for your tamale, rub the inside of a banana leaf square with oil. Place a ball of dough on the leaf, and push down gently to flatten it.

Top the dough with the sofrito and shrimp, then lightly season with salt and pepper.

To wrap the tamale, bring two opposite edges of the banana leaves to meet in the middle, and fold down like a paper bag to enclose the dough. Then, bring the two other edges to meet in the middle; the result is a rectangular shape in which the dough is fully enclosed in the leaves. Wrap string around to “parcel” tie the tamale.

Repeat the process of forming and wrapping your tamales until you’re out of filling.

Fill a pot with enough water to cover your tamales, then bring to a boil. Place tamales in the pot and cook for 20 minutes.

Remove from boiling water, cut open, and serve hot.