Cooking Instructions
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Step 1
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.
Step 2
Add in the head and shells
Shrimp (1.5 lb)
and give a good stir. Cook for 4-5 minutes.
Step 3
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.
Step 4
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.
Step 5
Add
Scallion (1)
and
Fresh Parsley (1 1/2 Tbsp)
. Stir well for 4-5 minutes.
Step 6
Add the
Pumpkins (2 cups)
,
Carrot (1)
,
Sweet Potatoes (2 cups)
, and
Green Bananas (2)
.
Step 7
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.
Step 8
Remove any impurities that come up on the top. Add in the whole
Scotch Bonnet Pepper (1)
. Let it cook until everything breaks down.
Step 9
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.
Step 10
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.
Step 11
Serve warm in large bowls.
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