There’s nothing quite like a comforting bowl of shrimp broff to warm the soul. This light, flavorful Caribbean soup blends homemade shrimp stock with diced pumpkin, sweet potato, hearty green banana, and succulent shrimp. It’s a go-to dish for soothing busy weekends or recovering from a night of indulgence, just like my uncle used to after weekend parties. Rich in tradition, Savory Shrimp Broff brings familiar comfort with every spoonful.
This take on a Caribbean classic draws from the traditional “broff,” usually made with ocean fish heads and served as a light, clear soup. Unlike our thicker, heartier Caribbean soups, broff is meant to be mild in both texture and flavor, often praised as a hangover remedy. My uncle was exceptional at preparing it, especially on a Monday morning. I credit him for my broff-making skills and the early lessons learned helping him prep and cook this soul-satisfying dish.
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Ingredient Guide
- Shrimp with Heads On: Clean, de-shelled shrimp heads and shells create the flavorful base for the stock.
- Water: Forms the clear broth that carries all the aromatic goodness.
- Onion and Celery: Create the aromatic foundation of the shrimp stock.
- Carrot, Pumpkin, Sweet Potato: Add natural sweetness, color, and substance to the soup.
- Green Cooking Banana: Provides firm texture and mild sweetness; use a wax paper wrap for ripe bananas.
- Thyme and Parsley: Fresh herbs that infuse the broff with earthy, aromatic notes.
- Scallions and Pimento Peppers: Layer in bright flavor and authentic Caribbean heat.
- Garlic: Adds classic savory depth to the broth.
- Caribbean Green Seasoning: Optional but boosts the authentic tropical flavor profile.
- Butter and Veg Oil: Build the sofrito that blends vegetables and aromatics together.
- Scotch Bonnet Pepper: Imparts a mild heat; leave whole to infuse without overwhelming.
- Noodles: Optional for extra heartiness; choose gluten-free if needed.
- Salt and Black Pepper: Classic seasoning to enhance every element of the broff.
Shopping Made Easy
- Shrimp with heads can be found fresh or frozen in the seafood section.
- Green bananas and pimento peppers are available at Caribbean or specialty produce stores.
- Canned Caribbean green seasoning is sold in West Indian aisles or at specialty shops.
- Noodles are optional—choose gluten-free or omit for a lighter stew.
Cooking Notes from the Kitchen
- Making a separate shrimp stock with shells and heads ensures a rich and flavorful broth without heaviness.
- Simmer the stock gently for 25 minutes and skim off foam to keep the broth clear.
- Add vegetables in batches with sautéed aromatics to layer flavors.
- Bringing everything to a steady boil before simmering helps vegetables cook evenly and keeps the broth bright.
- Add seasoned shrimp at the end and let them cook in residual heat to avoid overcooking or rubbery texture.
What is broff in Caribbean cooking?
Broff is a light Caribbean broth-based soup, usually made with fish or shrimp, and valued for its soothing, hydrating qualities.
Can I omit the shrimp heads and shells?
You can, but the flavor will be lighter. Keeping them creates a richer, more authentic broth.
How can I reduce spice levels?
Remove the scotch bonnet pepper before serving to keep the warmth gentle and not overwhelming.
Is the broff gluten-free?
Yes, if you omit noodles or use gluten-free pasta; all other ingredients are naturally gluten-free.
What can I serve with broff?
Serve with extra noodles, crusty bread, or grounded provisions like boiled cassava or yam for a complete Caribbean meal.
Shrimp Broff (Caribbean Shrimp Soup)
Ingredients
For the Shrimp Stock
- 1 1/2 pounds shrimp with heads on, cleaned
- 6 cups water
- 1 large onion quartered
- 4 stalks celery diced, divided
- 3 cilantro chopped; divided
- 10 springs thyme leaves and whole
- 3 tablespoons parsley chopped, divided
- 3 tablespoons vegetable oil
- 1 tablespoon butter
For the Broth and Add-Ins
- 2 cups pumpkin diced
- 2 cups sweet potato diced
- 2-3 green cooking bananas sliced into rounds
- 2 pimento peppers diced
- 4 cloves garlic minced
- 1 teaspoon black pepper divided
- 1 teaspoon Caribbean green seasoning
- 1/2 teaspoon salt
- 1/4 scotch bonnet pepper whole; optional
- Noodles optional, for serving
Instructions
- Sauté oil, butter, 2 celery, 2 scallions, and some parsley and thyme leaves with onion in a saucepan over medium-high heat for 4 minutes.
- Add shrimp heads and shells, cook for 2–3 minutes.
- Add 6 cups water and bring to a boil. Reduce heat to low and simmer 25 minutes, skimming foam occasionally.
- Strain the stock into a clean pot; discard solids.
- In the same pot, sauté remaining celery, garlic, pimento, scallion, thyme sprigs, and black pepper in 1 tablespoon oil for 4 minutes.
- Add carrot, pumpkin, sweet potato, and green banana slices; pour in the strained stock and bring to a boil.
- Season with salt, Caribbean green seasoning, and add the whole scotch bonnet pepper; simmer 20–25 minutes until vegetables are tender.
- (Optional) Stir in noodles during the last 3 minutes.
- Off heat, gently add seasoned shrimp to the broth and cover for 8–10 minutes until shrimp are cooked through.
- Taste and adjust salt. Serve hot.
