Caribbean Hot-Pot Broth with Papaya Pica Sauce
Prep time: 45 minutes Cook time: 3 hours Servings: 10
Caribbean Hot-Pot Broth:
2 pounds smoked ham hocks 2 cups sliced yellow onions 1 cup diagonally sliced carrots 1/2 cup diagonally sliced celery 8 1/4 cups water, divided 1 container (32 ounces) Kitchen Basics Original Chicken
Stock 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 ground allspice 1/2 teaspoon ground black pepper salt, to taste 2 tablespoons cornstarch 2 cans (13.66 ounces each) Thai Kitchen 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 (chile pepper) 1/4 cup chopped yellow onion 1/4 cup yellow mustard
1 teaspoon sea salt 1/2 teaspoon ground allspice 1/2 teaspoon McCormick Garlic Powder 1/2 teaspoon McCormick Ground Ginger
1/4 teaspoon McCormick Ground Cloves 1 pound uncooked bay scallops 1 pound uncooked shrimp, peeled and deveined cooked rice toasted shredded coconut (optional) fresh red or green bell pepper slices (optional)
To make broth: Place ham hocks, onion, carrots and celery in 6-quart stockpot. Cook on medium heat 5-6 minutes, stirring occasionally. Add 8 cups water, chicken stock, chile pepper, bay leaves, thyme leaves, turmeric, allspice and pepper. Add salt, to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. In small bowl, whisk cornstarch and remaining water. Add to pot with coconut milk. Cook on medium heat 30 minutes. Skim fat. Stir lime juice into broth.
To make Papaya Pica Sauce: In food processor on high speed, process papaya, vinegar, chile pepper, onion, mustard, salt, allspice, garlic powder, ginger and cloves until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10-15 minutes. Pour into medium bowl.
To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook shrimp and scallops in broth about 5 minutes, or until cooked through, stirring occasionally.
Place some rice in bowl then ladle broth and seafood over top. Stir in Papaya Pica Sauce and top with shredded coconut and pepper slices, if desired.