Sunday, April 20, 2008

Caribbean Pepperpot

1 pound fresh okra (I use chopped frozen)
1 medium-size sweet red pepper
1 medium-size sweet yellow pepper
1 medium-size green pepper
1 medium onion
vegetable cooking spray
2 tablespoons minced jalapeño pepper
5 cloves garlic, minced
2 cups clam juice (I just buy clams in juice and add it all)
2 cups canned chicken broth
1 (14 1/2 ounce) can chopped tomatoes
1 tablespoon dried whole thyme
1/2 teaspoon freshly ground pepper
3 bay leaves
1 1/2 pounds peeled medium size shrimp
1 1/4 pounds sea scallops
1/4 cup minced fresh cilantro
2 teaspoons grated orange rind
3 cups hot cooked barley

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, jalapeño 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.

Add shrimp and scallops to the mixture, stir well. Bring to a boil; reduce heat and cook 5 minutes 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.

**** I just add a box of barley and an appropriate amount of liquid to the entire cooking pot and cook them together. It requires a bigger pot, but the flavors combine well.

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