Caldo de Mariscos Encocados (Shrimp and Coconut Milk Soup)

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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3 Tbsp. olive oil
1 tsp. annato seeds (achiote)
1/4 cup minced red onion
1/2 habanero chile, stemmed, seeded, and minced
1-1/2 cups sliced mushrooms
1 (14-1/2 oz.) can unsalted whole, peeled tomatoes
1 (13-1/2 oz.) can coconut milk
1 tsp. salt
1 pound raw (31-40 count) shrimp, shelled and deveined
1/2 cup minced, fresh cilantro


Place the olive oil and annato seeds in a large saucepan over medium heat and cook for about 3 minutes, until the oil turns reddish orange. Strain the seeds out of the oil and return the oil to the pan. Discard the seeds.

Add the onion and chile, and saute for 2-3 minutes. Add the mushrooms and saute for another minute. Add the peeled tomatoes, coconut milk, salt and shrimp. Stir, then cover and cook for 3-5 minutes, until shrimp have turned pink and are cooked through. Just before serving, stir in the fresh minced cilantro.

Yields 6 servings.

Recipe from Latina Magazine.