Caribbean Shrimp Broff (Soup)

In a saucepot over medium heat, add Butter (1 Tbsp) , Scallions (1 bunch) , Celery (2 stalks) , Fresh Thyme (5 sprigs) , Fresh Parsley (1 1/2 Tbsp) , and Ground Black Pepper (1/4 tsp) . Mix and sweat down all the vegetables, about 4 minutes.

Add in the head and shells Shrimp (1.5 lb) and give a good stir. Cook for 4-5 minutes.

Crank the heat up to high and add Water (6 cups) . Season with Salt (1/4 tsp) and let it simmer on low heat for 25 minutes.

Set the broth aside. In a large pan over medium heat, add Vegetable Oil (1 Tbsp) , Onion (1) , Garlic (4 cloves) , Pimiento Peppers (4) , Celery (2 stalks) , Fresh Thyme (5 sprigs) , and Ground Black Pepper (1/4 tsp) . Let it sweat down for a few minutes on low heat.

Add Scallion (1) and Fresh Parsley (1 1/2 Tbsp) . Stir well for 4-5 minutes.

Add the Pumpkins (2 cups) , Carrot (1) , Sweet Potatoes (2 cups) , and Green Bananas (2) .

Strain in the shrimp broth. Add to the pot and season with Salt (1/4 tsp) . Stir well and reduce the heat to a rolling boil.

Remove any impurities that come up on the top. Add in the whole Scotch Bonnet Pepper (1) . Let it cook until everything breaks down.

Season the shrimp meat with Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) , and Green Caribbean Seasoning (1/2 tsp) . Mix well and let it marinate for 10 minutes before adding it to the pot.

Remove the scotch bonnet pepper. Add Noodles (to taste) . Taste for salt and any additional seasoning. Add the shrimp and give it a quick stir then turn off the heat. The residual heat will cook the shrimp.