Caribbean Hot Pot Broth with Papaya Pica Sauce

McCormick
Caribbean Hot Pot Broth with Papaya Pica Sauce Recipe
35
4

Ingredients

  • broth
  • papaya
  • 2 pounds smoked ham hocks
  • 2 cups yellow onion (sliced)
  • 1 cup sliced carrots (diagonally)
  • 1/2 cup celery (diagonally sliced)
  • 8 cups water
  • 32 ounces chicken stock (Kitchen Basics® Original, 4 cups)
  • 1 whole chile pepper (such as Scotch bonnet or habanero)
  • 2 McCormick Bay Leaves
  • 1 teaspoon McCormick® Thyme Leaves
  • 1 teaspoon McCormick Ground Turmeric
  • 1/2 teaspoon McCormick Allspice, Ground
  • 1/2 teaspoon mccormick black pepper, coarse ground
  • 2 tablespoons corn starch
  • 1/4 cup water
  • 2 cans Thai Kitchen Coconut Milk (13.66 ounces each)
  • 2 tablespoons lime juice
  • 3 cups papaya (cubed fresh)
  • 1/2 cup cider vinegar
  • 1/4 cup Scotch Bonnet chili peppers (chopped seeded, Substitutions available habanero chile pepper)
  • 1/4 cup yellow onion (chopped)
  • 1/4 cup French's Classic Yellow Mustard
  • 1 teaspoon sea salt (McCormick Gourmet™ Sicilian)
  • 1/2 teaspoon McCormick Allspice, Ground
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/2 teaspoon ginger (McCormick®, Ground)
  • 1/4 teaspoon McCormick Cloves (Ground)
  • 1 pound bay scallops (uncooked, Substitutions available other small scallops)
  • 1 pound shrimp (uncooked, 21 to 25 count, peeled and deveined)
  • cooked rice
  • toasted shredded coconut
  • plantain chips
  • mango (Fresh, cubed)
  • green bell pepper (or mini red, cut into thin rings Substitutions available red or green bell pepper, diced)

Directions

  1. For the Broth, place ham hocks, onions, carrots and celery in 6-quart stockpot. Cook on medium heat 5 to 6 minutes, stirring occasionally. Add water, chicken stock, chile pepper and seasonings. Salt to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
  2. Remove cover 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.
  3. 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.
  4. Place scallops and shrimp on plates. Place garnishes in bowls.
  5. 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.)
  6. Let each guest customize their own bowl. Place some rice in bowl then ladle broth and seafood over rice. Stir in some Papaya Pica Sauce and top with remaining garnishes as desired.
  7. Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Mix cornstarch and 1/4 cup water. Set aside. Heat 1 teaspoon oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add ham hocks, onions, carrots and celery; cook 5-6 minutes, stirring occasionally. Stir in water, stock, chile pepper and seasonings. Salt to taste. Cover and lock lid into place. Set to cook 45 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer’s manual for safe operating instructions.) Remove ham hock; skim fat. Stir in cornstarch mixture and coconut milk. Cook 15 minutes, uncovered, on low sauté setting, stirring occasionally. Stir in lime juice. Allow guests to cook shrimp and scallops in broth, about 5 minutes or until cooked through, stirring occasionally. Customize individual bowls and serve as directed.
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