There is a sauce served by one of the chefs at Bahia Principe Grand in Montego Bay, Jamaica. The hellfire sauce is only available to have at lunch by the beach, the pool bar and the Orquidea Buffet to go with the jerk chicken and jerk pork served together.
But when I tell you, you will be so addicted to the sauce, you will be buying a bottle for yourself as I did. This sauce is so good that I don’t know why the hotel doesn’t sell it in batches, so I purchased a bottle from the chef for JA$1500 or USD$10 before I left.
Even now as I write this recipe, I dream of the sauce and hope the hotel goes back to me about exporting it to the UK. With that being said, please see the recipe that I made using the sauce, the closest one I can find for the sauce is here but here’s the hellfire shrimp pasta below:
- 1 teaspoon of Salt
- 1 teaspoon of Ginger
- 1 tablespoon of Parsley
- 1 tablespoon of White pepper
- 1 pack of Shrimp
- 1 Onion
- 2 Sweet red peppers
- 2 Garlic
- Penne pasta
- A bottle of Hellfire sauce from Bahia Principe (this recipe online is the closest
- Boil the penne pasta for 10 minutes. As it boils, get a pan and fry the garlic, sweet peppers and onions for 5 minutes
- Add the shrimp, ginger, parsley, white pepper, salt to cook for the next 5 minutes.
- Turn off the pasta and add to the pan then pour in the Hellfire sauce.
- To make the sauce more creamy and thicker, I recommend a teaspoon of butter and mayonnaise (if it’s too spicy, I understand adding a cup of water to it).
- Mix thoroughly and then serve.