Callaloo is a cherished dish across the Caribbean, with each island offering its own unique take. In Trinidad and Tobago, it’s traditionally made with dasheen leaves and crab. This updated version swaps in baby spinach and shrimp for a modern, more accessible twist, while still capturing the essence of the original. Infused with coconut milk, pumpkin, and a vibrant Caribbean green seasoning, this rich and hearty soup delivers the comforting island flavors you know and love, perfect as a main course or a flavorful side.
Ingredient Guide
- Baby Spinach (Callaloo Substitute): Used in place of dasheen leaves, baby spinach provides a tender texture and mild flavor.
- Large Shrimp (Head-On, Shell-On): The shells and heads are used to create a flavorful stock, enhancing the soup’s depth.
- Pumpkin (Calabaza or West Indian Pumpkin): Adds natural sweetness and body to the soup.
- Sweet Potato (Batata): Contributes a creamy texture and subtle sweetness.
- Okra (Ochro): Provides thickness and a distinctive flavor characteristic of callaloo.
- Coconut Milk: Imparts a rich, creamy base that balances the spices.
- Scotch Bonnet Pepper (Bonney Pepper): Adds heat and a fruity aroma; adjust to taste.
- Caribbean Green Seasoning: A blend of herbs and spices that infuses the shrimp with authentic island flavor.
- Bouillon Cubes (Vegetable and Fish/Seafood): Enhance the umami profile of the soup.
Shopping Made Easy
- Baby Spinach: Readily available in the fresh produce section of most supermarkets.
- Shrimp (Head-On, Shell-On): Check seafood markets or the frozen section for whole shrimp.
- Pumpkin: Look for calabaza or West Indian pumpkin in Caribbean or Latin markets; butternut squash can be a substitute.
- Scotch Bonnet Pepper: Found in international aisles or specialty stores; habanero peppers can be used as an alternative.
- Caribbean Green Seasoning: Available pre-made in Caribbean grocery stores or online; can also be homemade with fresh herbs.
Cooking Notes from the Kitchen
- Shrimp Stock: Utilizing shrimp shells and heads to make a stock adds a deep seafood flavor to the soup.
- Texture Preference: Use a swizzle stick, whisk, or immersion blender to achieve the desired consistency of your soup.
- Heat Control: For a milder soup, float the scotch bonnet pepper whole and remove before blending.
- Serving Suggestions: This soup pairs well with rice or crusty bread and can be frozen for future meals.
What’s the difference between Jamaican callaloo and Southern Caribbean callaloo?
Jamaican callaloo typically refers to a leafy green plant (often amaranth), while in the Southern Caribbean, especially Trinidad and Tobago, callaloo is a thick, flavorful soup traditionally made with dasheen (taro) leaves and crab or salted meats.
What’s the difference between spinach and callaloo?
Callaloo in the Southern Caribbean typically refers to a dish, not just the leafy green. While traditional callaloo is made with dasheen (taro) leaves, spinach is often used as a substitute outside the region. Spinach is milder and more widely available, making it ideal for recreating callaloo flavors when dasheen leaves aren’t accessible.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used in place of fresh baby spinach. Thaw it first and squeeze out any excess water before adding it to the soup.
What can I substitute for scotch bonnet pepper?
If scotch bonnet peppers aren’t available, habanero peppers make a good substitute with similar heat and fruitiness. For less heat, try using a milder chili or omit entirely.
How do I make a seafood stock with shrimp shells?
To make a seafood stock, simmer shrimp shells and heads with aromatics like celery, onion, and thyme for about 25–30 minutes. Strain before adding to the soup.
Is Trinidadian callaloo always made with coconut milk?
Most Trinidadian-style callaloo includes coconut milk for richness and balance, but it can be omitted for a lighter version or if preferred.
- 2 lbs baby spinach roughly chopped
- 1 medium onion diced
- 2 tablespoons butter
- 1 teaspoon black pepper divided
- 3/4 tablespoon salt divided
- 1 1/2 tablespoons olive oil
- 1 scotch bonnet pepper seeds removed
- 2 lbs large shrimp head-on, shell-on
- 3 cups water
- 1 stalk celery diced
- 5 sprigs thyme
- 4 cloves garlic finely diced
- 2 1/2 cups pumpkin cubed
- 2 medium sweet potatoes cubed
- 18 small okra sliced into 1/4-inch pieces
- 1 1/2 cups coconut milk
- 1 vegetable bouillon cube
- 2 fish/seafood bouillon cubes
- 1/2 teaspoon Caribbean green seasoning
Peel and devein the shrimp, reserving the heads and shells. Rinse and set aside.
In a large saucepan, melt butter over medium heat. Add diced celery and shrimp shells/heads. Cook for 4 minutes, stirring well.
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.
Add cubed pumpkin and sweet potatoes to the pot. Stir and cook for 2 minutes. Add sliced okra and stir to combine.
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.
While the soup simmers, season the cleaned shrimp with Caribbean green seasoning and the remaining 1/4 tablespoon salt. Refrigerate to marinate.
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.
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.
Serve hot as a soup, over rice, or with crusty bread.
