Bring 4 - 5 cups of water to a boil and add the Broth ingredients. The peppers will give off a strong vapor at first so you'll want to have ventilation available. You can adjust the number and type of peppers to your taste but this should be a spicy dish. Lower the hear and simmer the broth for about 30 minutes.
Return the broth to a boil, add the shrimp and allow it to cook for a couple of minutes until the shrimp just start to turn pink. Then turn off the heat and leave the shrimp in the pot while it cools to room temperature. This should take about 20 - 30 minutes.
When the shrimp are cooled remove them from the broth and allow them to drain briefly.
Splash the rum over the mango and mix in the coconut shreds. Place a small amount of this mixture on the plate and scatter shrimp over it.
Serve with your favorite carribean drink or a cold Jamaican beer.
HINT: If you want to speed up the cooling process on the next batch save the broth and freeze it in an ice cube tray. Then you can add the broth cubes to the pot to speed the cooling process without diluting the wonderful flavor.
I garnished my version with a bit of Thai sweet chilie sauce.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4|
|Calories from Fat: 24 (12%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 170.2mg||52 %|
|Sodium 1921.9mg||66 %|
|Potassium 442mg||12 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.8g|
|Protein 24.2g||35 %|
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Calories per serving: 199
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