Caribbean Hot Pot Broth with Papaya Pica Sauce

Caribbean Hot Pot Broth with Papaya Pica Sauce

20m
Prep time
2h 25m
Cook time
1100
Calories
38
Ingredients
10
Servings

What you'll need

Turmeric Ground

Turmeric Ground

Allspice Ground

Allspice Ground

Thyme Leaves

Bay Leaves

Black Pepper Coarse Grind

Black Pepper Coarse Grind

Sea Salt Grinder

Sea Salt Grinder

Garlic Powder

Ginger Ground

Cloves Ground

Ingredients

Broth
2 lb (1 kg) smoked ham hocks
2 cups (500 ml) sliced yellow onions
1 cup (250 ml) diagonally sliced carrots
1/2 cup (125 ml) diagonally sliced celery
8 cups (2 l) water
4 cups (1 l) Kitchen Basics Original Chicken Stock
1 whole chile pepper, such as Scotch bonnet or habanero
1 tsp (5 ml) Turmeric Ground
1/2 tsp (2 ml) Allspice Ground
1 tsp (5 ml) Thyme Leaves
2 Bay Leaves
1/2 tsp (2 ml) Black Pepper Coarse Grind
1 tsp (5 ml) Sea Salt Grinder
2 tbsp (30 ml) cornstarch
1/4 cup (60 ml) water
2 cans (400 ml) Thai Kitchen® Coconut Milk
2 tbsp (30 ml) lime juice
Papaya Pica Sauce
3 cups (750 ml) cubed, fresh papaya
1/2 cup (125 ml) cider vinegar
1/4 cup (60 ml) chopped, seeded Scotch bonnet or habanero chile pepper
1/4 cup (60 ml) chopped yellow onion
1/4 cup (60 ml) French's Mustard
1 tsp (5 ml) Sea Salt Grinder
1/2 tsp (2 ml) Allspice Ground
1/2 tsp (2 ml) Garlic Powder
1/2 tsp (2 ml) Ginger Ground
1/4 tsp (1 ml) Cloves Ground
Add-Ins
1 lb (500 g) uncooked bay or small scallops
1 lb (500 g) uncooked (21-25 count) shrimp, peeled and deveined
Garnishes
Cooked Rice
Toasted, Shredded Coconut
Plantain Chips
Fresh Mango, cubed
Mini Red or Green Bell Peppers, cut into thin rings, or red or green bell pepper, diced

Nutrition information (per Serving)

1100Calories
170mgCholesterol
2230mgSodium
31gProtein
89gTotal Fat
3gFiber
41gCarbohydrates

Preparation

For the broth, place ham hocks, onions, carrots and celery in 6-quart (5.6 L) stockpot. Cook on medium heat for 5 to 6 minutes, stirring occasionally. Add water, chicken stock, chile pepper and seasonings. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
Remove lid and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. Whisk cornstarch and 1/4 cup water in small bowl. Add to pot with coconut milk. Cook on medium-low to medium heat 30 minutes longer. Skim fat. Stir lime juice into broth.
Meanwhile, for the Papaya Pica Sauce, place all ingredients in food processor. Process on high speed until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes. Pour into medium bowl.
Place scallops and shrimp on plates. Place garnishes in bowls.
To serve, pour broth into 6-quart electric hot pot or preheated slow cooker. Allow guests to cook shrimp and scallops in broth. (Seafood should be cooked about 5 minutes or until cooked through, stirring occasionally.)
Let each guest customize their own bowl. Place some rice in the bowl then ladle broth and seafood over rice. Stir in some Papaya Pica Sauce and top with garnishes as desired.
Test Kitchen Tip:
o How to preheat a slow cooker and serve at the table: fill slow cooker insert halfway with boiling water. Cover and heat on HIGH 45 minutes. Meanwhile, prepare broth as directed. Just before serving, empty cooker of hot water. Carefully pour hot broth into slow cooker on HIGH.

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