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Caribbean Pepperpot

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  Fresh okra 1 Pound
  Sweet red pepper 1 Medium
  Sweet yellow pepper 1 Medium
  Green pepper 1 Medium
  Onion 1 Medium
  Vegetable cooking spray 1
  Minced jalapeno pepper 2 Tablespoon
  Garlic 5 Clove (25 gm), minced
  Clam juice 2 Cup (32 tbs)
  Canned no salt added chicken broth 2 Cup (32 tbs), undiluted
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, undrained and coarsely chopped
  Dried whole thyme 1 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Bay leaves 3
  Unpeeled shrimp 1 1⁄2 Pound (Medium Size)
  Sea scallops 1 1⁄4 Pound
  Minced fresh cilantro 1⁄4 Cup (4 tbs)
  Grated orange rind 2 Teaspoon
  Cooked barley 3 Cup (48 tbs), cooked without salt / fat (Hot)

Trim okra, and cut diagonally into 1/2-inch pieces.
Cut sweet peppers, green pepper, and onion into 1/2-inch pieces.
Set aside.
Coat a Dutch oven with cooking spray; place over medium heat until hot.
Add okra; saute 5 minutes or until lightly browned.
Add pepper pieces, onion pieces, jalapeno pepper, and garlic; saute 10 minutes or until vegetables are tender.
Stir in clam juice and next 5 ingredients.
Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Peel and devein shrimp.
Add shrimp and scallops to mixture; stir well.
Bring to a boil; reduce heat, and cook 5 minutes or until shrimp turns pink and scallops are opaque.
Remove and discard bay leaves.
Stir in cilantro and orange rind.
Place 1/2 cup cooked barley in each individual serving bowl.
Spoon 1 1/2 cups pepperpot over barley in each bowl.

Recipe Summary

Side Dish

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Caribbean Pepperpot Recipe