We’ve already talked about the differences between Jamaican Callaloo (a plant) and Callalloo from the Southern Caribbean (a soup) and we’ve also looked at traditional recipes as well as recipes based on what’s available in your country. In today Callaloo recipe we won’t be using the traditional baby dasheen (taro) leaves, but baby spinach and the base flavor will come from shrimp and not the traditional crabs or salted meats. Hopefully this prevents the “that’s not callaloo” comments.
You’ll Need…
2 lbs baby spinach (rough chop)
1 medium onion (diced)
2 tablespoon butter
1 teaspoon black pepper (divided)
3/4 tablespoon salt (divided)
1 1/2 tablespoon olive oil
1 scotch bonnet pepper (no seeds)
2 lbs large shrimp (with heads/shell)
3 cups water
1 stalk celery (diced)
5 sprigs thyme
3 scallions (chopped)
4 cloves garlic (diced fine)
2 1/2 cups pumpkin (cubed)
2 medium sweet potato (cubed)
18 small okra (cut into 1/4 inch)
1 1/2 cup coconut milk
1 vegetable bouillon cube
2 fish/seafood bullion cube
1/2 teaspoon Caribbean Green Seasoning
Peel and devein the shimp, wash and set aside. Wash the shell and heads of the shrimp and use it to make a stock. In a deep saucepan, heat the butter on a medium flame, then go in with the diced celery, followed by the shrimp peels/heads. Stir well and cook for about 4 minutes. Add 1/2 the black pepper and stir well. Turn up the heat, add water and bring to a boil. Reduce to simmer and cook for 25-30 minutes.
As the shrimp stock comes together, in another deep pot heat the olive oil on a medium flame, then add the onion, garlic, black pepper, scallions, scotch bonnet (add as much as you can handle) and thyme. Reduce the heat to low and gently cook for about 4 minutes to help build a base of flavors.
After-which you may go in with the diced pumpkin and sweet potato, stir well and cook for another minute or two, before adding the okra.
It’s now time to add the roughly chopped baby spinach.
It may look as if it will not fit in the pot, but as it wilts you’ll have enough room. Top with the coconut milk and stir well. By this time the shrimp stock should be ready.
Strain the stock into the pot with the spinach etc and turn the heat up to med/high to bring to a boil.
As it comes to a boil, reduce to a simmer and cook for about 80-90 minutes. Almost forgot.. add the bullion cubes at this point, along 2/3 of the salt.
As the pot simmers, it’s time to season the shrimp we cleaned earlier. Very basic… toss with the Caribbean Green Seasoning and remaining salt and set aside in the fridge to marinate.
After about 80-90 minutes everything should be tender and falling apart. It’s now time to personalize it a bit. I like my callaloo smooth but with a bit of texture, so I went in with my swizzle stick (watch the video below) and worked it until I achieved the consistency I like. Use a whisk or stick blender if you don’t have a wooden swizzle stick as I have. If using an electric stick blender, please pulse and DON’T over-work or you risk it going frothy. At this time you may also taste for salt and adjust.
It’s now time to add the season shrimp, mix well and turn off the stove. Cover and allow the residual heat to cook the shrimp through. This method helps you prevent having chewy (overcooked) shrimp. After about 5-8 minutes in the pot, the shrimp will be fully cooked. Get ready to serve.
This shrimp callaloo is great as a soup, enjoyed as a topping for rice and great with crusty bread as well. It can be frozen and reheated with great success. Remember you can also float the scotch bonnet pepper whole and remove/discard before using the whisk. Be sure not to break it or you’ll feel the pain of Caribbean sunshine. Also remember to wash your hands with soap and water immediately after handling such hot peppers.
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2
Recipe Card
Trinidad Shrimp Callaloo with Spinach
Description
A flavorful Trinidadian-inspired soup featuring shrimp, spinach, and a medley of Caribbean spices, perfect for a hearty meal.
Ingredients
Instructions
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Peel and devein the shrimp, reserving the heads and shells. Rinse and set aside.
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In a large saucepan, melt butter over medium heat. Add diced celery and shrimp shells/heads. Cook for 4 minutes, stirring well.
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Add 1/2 teaspoon black pepper and stir. Increase heat, add water, and bring to a boil. Reduce to a simmer and cook for 25–30 minutes to create a shrimp stock.
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Add cubed pumpkin and sweet potatoes to the pot. Stir and cook for 2 minutes. Add sliced okra and stir to combine.
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Add chopped spinach to the pot. It may seem like a lot, but it will wilt down. Pour in coconut milk and stir well.
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While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
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While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
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After the soup has simmered and vegetables are tender, use a swizzle stick, whisk, or immersion blender to achieve desired consistency. Pulse gently to avoid over-blending.
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Add the marinated shrimp to the soup, stir well, and turn off the heat. Cover and let the residual heat cook the shrimp for 5–8 minutes until fully cooked.
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Serve hot as a soup, over rice, or with crusty bread.
Made this today. It was really good. I was thinking about other spices that could be added but stopped while tasting and thought about the onion, garlic, thyme, etc that blended so well. The elemental flavors were wonderful. This recipe is a keeper! Thanks!
Wow…looks so delicious..will have to try..
This looks delicious. I will definitely have to try It as I don’t eat pork.
This is a must make, love spinach, okra, etc. Thank you.