Caribbean Hot Pot Broth with Papaya Pica Sauce

Name: Caribbean Hot Pot Broth with Papaya Pica Sauce
Prep time: 45 min
Cook time: 3 h
Yield: 10
Cuisine: Caribbean,
Ingredients: 2 pounds smoked ham hocks; 2 cups sliced yellow onions; 1 cup diagonally sliced carrots; 1/2 cup diagonally sliced celery; 8 cups water; 1 container (32 oz) Original Chicken Stock (4 cups); 1 whole chile pepper such as Scotch bonnet or habanero; 2 Bay Leaves; 1 tsp Thyme Leaves; 1 tsp Turmeric Ground; 1/2 tsp Allspice Ground; 1/2 tsp Black Pepper Coarse Ground; 2 tbsps cornstarch; 1/4 cup water; 2 cans (13.66 ounces each) Coconut Milk; 2 tbsps lime juice; 3 cups cubed fresh papaya; 1/2 cup cider vinegar; 1/4 cup chopped seeded Scotch bonnet; 1/4 cup chopped yellow onion; 1/4 cup French’s® Classic Yellow Mustard; 1 tsp Sicilian Sea Salt; 1/2 tsp Allspice Ground; 1/2 tsp Garlic Powder; 1/2 tsp Ginger Ground; 1/4 tsp Cloves Ground; 1 pound uncooked bay scallops; 1 pound uncooked (21 to 25 count) shrimp peeled and deveined; Cooked rice; Toasted shredded coconut

The West Indies lends Caribbean-forward flavors to this communal meal. Let your guests quickly cook shrimp or scallops in an aromatic broth, seasoned with McCormick® Thyme, Allspice and Turmeric and Thai Kitchen® Coconut Milk. Then scoop out the seafood and broth to ...

Ingredients

Broth
2 pounds smoked ham hocks
2 cups sliced yellow onions
1 cup diagonally sliced carrots
1/2 cup diagonally sliced celery
8 cups water
1 container (32 ounces) Original Chicken Stock, (4 cups)
1 whole chile pepper, such as Scotch bonnet or habanero
2 McCormick® Bay Leaves
1 teaspoon McCormick® Whole Thyme Leaves
1 teaspoon McCormick® Ground Turmeric
1/2 teaspoon McCormick® Ground Allspice
1/2 teaspoon McCormick® Coarse Ground Black Pepper
2 tablespoons cornstarch
1/4 cup water
2 cans (13.66 ounces each) Thai Kitchen® Unsweetened Coconut Milk
2 tablespoons lime juice
Papaya Pica Sauce
3 cups cubed fresh papaya
1/2 cup cider vinegar
1/4 cup chopped seeded Scotch bonnet Substitutions available
- habanero chile pepper
1/4 cup chopped yellow onion
1/4 cup French's® Classic Yellow Mustard
1 teaspoon Sicilian Sea Salt
1/2 teaspoon McCormick® Ground Allspice
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Ground Ginger
1/4 teaspoon McCormick® Ground Cloves
Add-Ins
1 pound uncooked bay scallops Substitutions available
- other small scallops
1 pound uncooked (21 to 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 Substitutions available
- red or green bell pepper, diced

KEY PRODUCTS

INSTRUCTIONS

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.

TIPS AND TRICKS

How to preheat a slow cooker and serve at the table: : Preheat slow cooker by filling insert halfway with boiling water. Cover; heat 45 minutes on HIGH. Prepare broth as directed. Just before serving, empty slow cooker of hot water. Carefully pour hot broth into slow cooker on HIGH.