This is my version of Pepperpot, which can be made seasonal with any available vegetable. I think it’s a perfect marriage of two places that are very important to me—the Caribbean and New Orleans. The bounty of the ocean shines in this dish, along with the ginger, lemongrass, and coconut milk. They all come together—like a warm hug in a bowl.  I hope you enjoy these Caribbean flavors in your kitchen.

Caribbean Pepperpot

Category

Category name

Serves

6-8

For the Citrus Marinade

Ingredients

  • 2 oranges, zested
  • 2 lemons, zested
  • 2 limes, zested
  • 2 tablespoons olive oil
  • 2 pounds shrimp, peeled and deveined, shells reserved

Method

  1. In a small bowl combine the orange, lemon and lime zest and the olive oil; add shrimp and toss well to coat. Marinate in the refrigerator for 1 hour.

For the Stock

Ingredients

  • ½ cup canola or grapeseed oil
  • Reserved shrimp shells
  • 3 onions, julienned
  • 1 head of garlic, sliced in half
  • 1-inch piece of ginger, chopped
  • 1 stalk of lemongrass, smashed and chopped
  • 6 quarts water

Method

  1. In a large stock pot, heat the oil over medium-high heat, add the shrimp shells and cook until they are toasted and turn red, about 5 minutes. Add the onions, garlic, ginger and lemongrass, and cook stirring until they are caramelized, about 4 minutes. Add 6 quarts of the water, then lower the heat, cover and simmer for 45 minutes.
  2. Strain the stock through a fine strainer to separate out the solids from the stock. Set aside.

For the Pepperpot Soup

Ingredients

  • ¼ cup canola or grapeseed oil
  • 4 quarts celery root cubes
  • 3 onions, julienned
  • 1 piece of ginger, sliced thinly
  • 2 stalks lemongrass, smashed and chopped
  • 1 cheesecloth sachet with ¼ cup whole coriander seed and ¼ cup star anise
  • 2 habaneros, or to taste
  • 4 16-ounce cans of coconut milk

Method

  1. In a large saucepan, heat the oil over medium-high heat, sweat the onions and celery root until they begin to caramelize, about 5 minutes; add the ginger, lemongrass, and sachet and cook for 2 minutes. Add the whole habaneros and salt and continue cooking until beginning to soften, about 5 minutes. Pour over enough of the stock to cover the ingredients; add the coconut milk and simmer until the vegetables are tender. Remove the sachet and habaneros and discard. Transfer the mixture to a blender and purée until smooth. If needed, pass the soup through a strainer into a clean pan.

To Serve

Ingredients

  • Citrus-marinated shrimp
  • Pepperpot Soup
  • 2 tablespoons olive oil
  • Salt and pepper
  • Cilantro, parsley, mint, and basil leaves, for serving
  • Chili oil, for serving

Method

  1. Heat a sauté pan over medium heat; add the olive oil and the shrimp, salt and pepper and cook, turning until just opaque, about 2 minutes. Arrange shrimp in the center of a bowl; top with parsley, mint or basil leaves and pour the soup around the shrimp. Garnish with a drizzle of chili oil. Serve immediately.