Let me first say that the Chocolate Scotch Bonnet is probably my favourite chile pepper fruit when it comes to good flavour. It has pretty good heat ( around 0,5 Mega scoville) but also quite a complex taste. The taste differs from pod to pod. Which makes every pod out of my 40 pods hanging on the plant quite interesting.
Today I made an attempt of creating a shrimp-risotto. Sad to say I was not that generous with the cream so it was more like a rice dish. On the other hand I saved on the calories.
In any case I must admit that Chocolate Scotch Bonnet with shrimps was quite a bizarre combination.You can feel that some C.S Bonnet fruit have some kind of a smokey flavour. Not all, but some. When it was mixed with the risotto and the shrimps you got the dimension of that the shrimps obtained some smoke flavour with a very good heat. I honestly must emphasize the fact that this fruit is a must for us chile pepper lovers. Adding thyme and lemons with this dish made this plate to one of the best meals I have had for some time. Question is whom I thank for this lovely meal? I certainly am no cook. I think we must be humble and give our credits to the ingredients that was in the dish.
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Don't be so humble, my friend. If you cooked it based on what you expect to fit together and the taste turns out to be great, you are the one that should have the credit.
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