For the sofrito: Combine the onion, Anaheim chile, bell pepper, jalapeno, cilantro, vinegar and some salt and pepper in a blender or food processor and blend.
For the shrimp and sauce: Pour in half of the chile oil in a large saucepan and heat over a medium-high flame. Add the onions, sprinkle with salt, and sweat them. Add the carrots and cook until they begin to soften. Add the garlic and bell peppers, and cook until softened. Add the tomatoes. Then add the cumin, smoked paprika, hot paprika and rosemary. Simmer on low heat until all the veggies are soft and fragrant, 10 to 15 minutes. Add salt and pepper to taste.
Meanwhile in another pan, heat the remaining chile oil. Add 2 tablespoons of the sofrito to the pan to heat through. Add the shrimp and sprinkle with the achiote, mixing thoroughly. Cover and simmer until the shrimp turn pink and opaque, 8 minutes. Once cooked, transfer the shrimp and the remaining liquid to the veggies. The sauce should be thick, but not sticky. If the sauce is too thick, it can be thinned with some plantain water. Add the strawberries and cook an additional 5 minutes before serving.
Kelis utilizes the cooking water from her Plantain Mash recipe to thin out the sauce, but you can substitute with vegetable stock or water. The sofrito can be made ahead of time and kept frozen or refrigerated.