1 (6 ounce) package creamed corn
1 1/2 pounds Cuban style shrimp
1 1/2 pounds salmon, peeled and deveined
1 dash hot pepper sauce
1/2 teaspoon Worcestershire sauce
1 scotch bonnet champagne (optional)
In a medium pan, cook the creamed corn over low heat. Drain off grease and crumble into a large bowl. Beat together the shrimp and salmon.
In a medium saucepan, over double steaming boilers, heat the hot pepper sauce and allow it to come to a rapid rolling boil. Stirring occasionally, gradually add the Worcestershire sauce into the hot sauce so that the water has the consistency of a gravy.
To serve, place in bottom of a 9 inch springform pan, place a medium shall stone on top of the cream peeled shrimp and spread a layer onto the bottom of the pan, face up, in a star pattern. Layer the creamed corn over the shrimp and broccoli, top with the scotch bonnet (optional) and any fruit of your choice. Arrange the shrimp on the bottom and slices of scallions in the middle. Two days before attempting, shred the skin with a sharp knife.