Caribbean Seasoned Rice with Shrimp and Saltfish

Steps

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1. 1
   Boil the saltfish in cold water. Drain the water and add fresh cold water, repeating the boil cycle to remove excess salt. Taste to check the saltiness level and stop when it reaches the right balance.
   ▶ ≈2:39
2. 2
   Peel the pumpkin and cut into small chunks—not too small so pieces remain visible in the finished rice. Prepare onion, garlic, red sweet pepper, and scotch bonnet pepper, cutting them to an appropriate size.
   ▶ ≈2:20
3. 3
   Mix together seasoning salt, onion powder, garlic powder, black pepper (using less), and all-purpose seasoning in a bowl. Use this seasoning blend to season the shrimp.
   ▶ ≈7:37
4. 4
   Prepare fresh coconut: extract the meat and cut into small chunks for blending. Blend the coconut meat with the coconut water (no additional water) to extract fresh coconut milk. Strain the milk into a bowl for later use.
   ▶ ≈10:27
5. 5
   Heat olive oil in a large pot over medium-high heat. Once hot, add the seasoned pumpkin, onion, garlic, sweet pepper, and fresh thyme. Sauté until the aromatics become fragrant.
   ▶ ≈16:27
6. 6
   Add the boiled saltfish to the pot, then pour in the fresh coconut milk. Add the sifted fish-flavored soup mix powder (powder only, noodles removed) for extra flavor. Season further with the prepared seasoning mixture. Bring to a boil, then reduce to medium heat and simmer for 8 to 10 minutes.
   ▶ ≈19:30
7. 7
   Place the ackee in boiling salted water and cook for just 1 minute after it reaches a boil. Remove and drain to cool.
   ▶ ≈23:25
8. 8
   After the pot has simmered for 8 to 10 minutes, add the seasoned shrimp. Cook the shrimp over medium heat until partially cooked, then remove from heat to prevent overcooking.
   ▶ ≈26:04
9. 9
   Rinse the rice and add it to the pot, stirring gently to combine. Cover the pot and heat over medium. Once the rice begins to boil, reduce to medium-low heat (seasoned rice burns easily, so monitor the heat carefully). Continue cooking for 8 to 10 minutes until the rice is dry and cooked through.
   ▶ ≈28:30
10. 10
    Add the partially cooked shrimp, scotch bonnet pepper, and butter on top of the rice. Gently place the cooled ackee on top without stirring roughly to prevent breaking it apart. Simmer over medium-low heat for another 8 to 10 minutes until the rice is completely dry and has absorbed all the flavors.
    ▶ ≈30:41