Best Caribbean Pepper Pot With Chicken Shrimp Recipes

CARIBBEAN PEPPERPOT

Steps:

• Wash the meat & chop roughly into convenient pieces about 1 1/2 " square.
• Put into a large heavy saucepan.
• Cover with some of the water & bring very slowly to the boil.
• When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
• Skim the scum from the surface.
• Add a little more cold water, skim again, & repeat the process 3 times.
• Add all the vegetables & seasonings except the peas.
• Simmer for a further hour, skimming from time to time if more scum arises.
• Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
• NOTE: split peas can be used instead of pigeon peas.

JAMAICAN SHRIMP PEPPER POT SOUP

Steps:

• Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
• Reduce heat; simmer, covered, 30 minutes.
• Add shrimp and coconut milk.
• Simmer until shrimp are cooked, about 5 minutes.
• Serve garnished with lime slices.

CARIBBEAN PEPPER POT SOUP

Steps:

• Cook onions in oil in a skillet until tender.
• Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
• Stir to mix well.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
• Add coconut milk and stir well.
• Set crockpot to high and cook for 15-20 minutes more.
• Garnish with cilantro before serving.

PEPPER POT SHRIMP RECIPE BY TASTY

Steps:

• In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.
• Add oil to a large pan over medium-high heat.
• Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
• Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
• Add in the okra and cook for 1 minute.
• Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
• Season the stew with salt and sugar.
• Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.
• Serve the shrimp stew over the grits.
• Enjoy!