Shrimp and scallops join the traditional pepperpot ingredients, bell peppers, onion, okra, and garlic, yielding a lower fat version of the stew which can be cooked in a fondue pot in a hotel room and served over cooked barley, orzo, rice, couscous, or even coo-coo. To speed up the preparation buy just the amount of pre-chopped vegetables you need at a local salad bar; any color combination of bell peppers works well in this stew. Purchase fresh or frozen shrimp and scallops by the piece at the seafood counter of the local market. Use couscous, groats, coo-coo, or even quinoa. Cook it all in your hotel room for a healthy filling meal.