Caribbean Hot Pot Broth with Papaya Pica Sauce

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 Culinary® Thyme, Allspice and Turmeric and Thai Kitchen® Coconut Milk. Then scoop out the seafood and broth to build bowls topped with a sweet-hot Papaya Pica Sauce. Add cooked rice and garnishes like plantain chips and fresh mango.

Ingredients

Procedure

For the Broth:

1. 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.

For the Papaya Pica Sauce:

1. 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.

For Serving:

1. Place scallops and shrimp on plates. Place garnishes in bowls.
2. 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.
3. Place some rice in bowl then ladle broth and seafood over rice. Stir in some Papaya Pica Sauce and top with garnishes as desired.