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Caribbean Pepper Pot with Chicken and Shrimp Recipe

Caribbean Pepper Pot with Chicken and Shrimp

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • on August 21, 2007

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    There is a reason that so many people have given this 5 stars. Healthy, taste awesome, easy to make...this recipe is a winner. I can't believe my family ate Kale, and I'm not going to tell them either.

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  • on March 27, 2007

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    This is a great recipe that I got from the "diabetic" recipes website-- the sweet potatoes are a MUST-- do NOT substitute regular potatoes-- you'd be missing out, but I didn't have okra in my local market, so I made it with zucchini, which turned out fine. I used a pierced (not minced habanero, which added PLENTY of heat to the recipe (I was skeptical, because we like REALLY spicy food. It's yummy, healthy, and got rave reviews in my house.

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  • on January 12, 2007

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    This was so full of flavor. The kale was delicious and it's so good for you. My husband asked me to make this again soon.

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  • on January 11, 2007

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    My husband and I loved it! It was spicy and very satisfying. I will make this on a regular basis.

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  • on December 30, 2006

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    This recipe was so... flavorfull : and easily adjustable meaning I used 6 thighs and a pound of shrimp (lots of greedy mouths to feed. Not a fan of sweet potatoes so I use Yukon Gold Potatoes instead, UM UM GOOD! I thought it would be spicer but I would call this only a category 3 fire out of 5. This is a winner!

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  • on December 02, 2006

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    I made this last night for supper and my husband and I both loved it! Side note, you can leave out the shrimp if you want. I don't feel like they added much to the recipe.

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  • on November 17, 2006

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    Not only is the flavor absolutely incredible, but it is very easy to control the amount of "heat". I took a pot of it to a company party, and it was a big hit.
    Two thumbs up to the creator of this dish!

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  • on November 13, 2006

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    Oh man, it's hard to describe how wonderful the combination of ingredients is in this dish. You can adjust the heat to your liking, so don't be too afraid of that (vary the amount or type of chile you use if you're afraid of the scotch bonnet/habanero. One thing to note though, the scotch bonnet is known for being very hot; however, the heat doesn't linger a very long time the way some other chiles do.

    The flavor is complex and exotic, but homey and comforting at the same time. It's sweet and hot and savory all at once. The kale holds up beautifully, the okra thickens it perfectly and there's texture galore. I am going to make this a regular in my kitchen.

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  • on November 07, 2006

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    Very unusual dish for me and my husband. Both enjoyed the new flavor and the mixture of kale, sweetpotatoes, cocunut milk, etc. I used serrano pepper, so wasn't as hot.

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  • on March 08, 2006

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    this is the most exciting receipe i have tryed in a long time............................

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
357
 
Fat
10 grams
 
Saturated Fat
2 grams
 
Carbohydrates
40 grams
 
Fiber
6 grams
 
Protein
30 grams
 
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