Seafood Archives | Page 2 of 20

Stewed honey nut squash in a red soup pot on the stove

I’ll be honest. before stumbling across them at a local market, I had never even heard of honey nut squash. But the name caught my eye, and being a lover of all things squash and pumpkin, I had to bring them home and give them the Caribbean treatment. That’s how this Stewed Honey Nut Squash with Saltfish recipe came to life.

This dish is cozy, rich, and just slightly sweet, thanks to the natural flavor of the squash and a touch of brown sugar. I added a bit of saltfish (salted cod) to balance things out, but if you’re keeping things vegan, feel free to leave that out, it’ll still taste amazing. Think of it as one of those versatile dishes you can serve as a hearty vegetable side or even the star of the plate with some roti to scoop it up.

The squash softens beautifully as it stews, soaking up all those island flavors from garlic, green seasoning, and a little olive oil. Whether you’re trying something new or just craving that comforting Caribbean vibe, this one’s for you.

Ingredient Guide

Honey Nut Squash: A sweet, small winter squash that softens beautifully when stewed.
Onion: Builds the flavor base and adds a hint of sweetness.
Garlic: Provides bold aromatic depth.
Olive Oil: Used to sauté the aromatics and carry flavor throughout the dish.
Brown Sugar: Enhances the natural sweetness and helps develop a slight caramelization.
Caribbean Green Seasoning: A blend of herbs that gives the dish its distinctive Caribbean flavor.
Saltfish (Salted Cod): Brings a savory, salty element. Optional if you’re making it vegan.
Salt: Balances and enhances all the other flavors.

Shopping Made Easy

Look for honey nut squash in the fall at farmers’ markets or specialty grocers. It looks like a mini butternut squash with deeper color.
Salted cod (saltfish) is typically found in the international section or seafood area of the grocery store. Rinse and soak well before using.
You can make your own Caribbean green seasoning using cilantro, scallions, thyme, garlic, and hot pepper blended together.
Brown sugar adds depth, coconut or turbinado sugar also works in a pinch.

Cooking Notes from the Kitchen

I like to crush the squash a bit toward the end for a smoother texture, but you can leave it chunky if that’s your preference.
Don’t be afraid to burn off the liquid at the end to concentrate the flavors.
You can swap salted cod for seasoned shrimp in the final 5 minutes of cooking for a twist.

Can I substitute butternut squash for honey nut squash?

Absolutely. Butternut squash is a great alternative; just adjust your cooking time since it’s slightly larger and firmer.

How do I prepare salted cod before cooking?

Soak the cod in cold water for several hours, changing the water at least twice. Boil it briefly to reduce excess salt before adding it to recipes.

How do I make this recipe fully vegan?

Leave out the salted cod. All the other ingredients are plant-based, and the dish will still be flavorful and satisfying.

Is stewed honey nut squash gluten-free?

Yes, it’s naturally gluten-free. Just double-check your seasoning blend and salted cod packaging to be safe.

What do I serve with stewed squash and saltfish?

It’s perfect with hot roti, rice, or even as part of a larger Caribbean spread with stewed meats or fried plantains.

Stewed Honey Nut Squash with Saltfish

A cozy and flavorful Caribbean side dish made with tender honey nut squash, saltfish, and aromatic seasonings. A perfect balance of sweet, savory, and salty that pairs beautifully with roti or rice.

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Prep Time 10

Cook Time 30

Total Time 40

Course Fall Recipes, Rice & One-Pot, Seafood & Fish, Seasonal Recipes, Side Dishes, Weeknight Dinners

Cuisine Fusion

Servings

Ingredients

3 honey nut squash peeled and cubed
1/2 onion diced
2 cloves garlic diced
1 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon Caribbean Green Seasoning
3/4 cup salted cod
1/4 teaspoon salt

Instructions

Boil the salted cod in a pot of water for about 20 minutes to remove the salt. Drain and rinse the fish, then shred it into small pieces.
Peel, core, and cube the honey nut squash, then place in a bowl with cool water to prevent discoloration.
Heat olive oil in a heavy pot over medium heat. Reduce to low, then add onion, garlic, and a pinch of black pepper. Sauté for 2–3 minutes.
Add the prepared salted cod and stir well. Mix in the Caribbean green seasoning and continue stirring.
Increase the heat to medium-high. Add the drained squash cubes and stir thoroughly to combine.
Sprinkle in the brown sugar, cover the pot, and cook for 3–5 minutes. The squash will begin to release its natural juices.
Add salt, reduce the heat to low, and cover. Simmer for 20–24 minutes, stirring occasionally, until squash is soft and beginning to break apart.
Taste and adjust salt if needed. Raise the heat to medium-high to evaporate excess liquid, using the back of a spoon to mash any remaining solid pieces. Cook an additional 5–7 minutes until desired texture is reached.
Serve hot, either as a side dish or with roti.

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Curry fish with green mango in a silver pan resting on the stove

Featured Seafood & Fish Trinidadian

Trinidad Curry Fish with Green Mango

January 7, 2026May 14, 2025Leave a Comment

This is one of those dishes I didn’t care for as a young fella growing up in the islands, but now, as an adult, it hits the spot when I’m craving something warm and comforting. Especially if I’m not too lazy to whip up some hot Sada Roti to go with it. I imagine this combination of green mango and fish came about as a way to stretch the meal when there wasn’t much fish but a few mouths to feed. The tartness of the green mango balances beautifully with the rich curry base, making it a clever and satisfying island favorite.

This Trinidad Curry Fish with Green Mango is a zesty, Caribbean-inspired dish that showcases bold island flavors in a vibrant curry sauce. Tender white fish segments are marinated in aromatic spices, lightly fried, and then simmered alongside tart green mango in a rich, tomato-curry broth. With its balance of savory, tangy, and spicy notes, this recipe offers tropical authenticity and makes a compelling centerpiece for any dinner, especially when served over fluffy rice or with warm roti.

Ingredient Guide

White Fish: A meaty, mild-flavored ocean fish that holds up well to frying and curry.
Lime Juice: Used to wash the fish—it tenderizes and removes fishiness.
Caribbean Green Seasoning: A flavor-packed herb blend essential to West Indian cooking.
Salt & Black Pepper: Basic seasonings that enhance both the fish and curry sauce.
Curry Powder: Added in two stages to provide depth without overpowering the fish.
All-Purpose Flour: Lightly coats the fish to form a crisp exterior when fried.
Vegetable Oil: Used for frying and sautéing ingredients quickly.
Onion & Garlic: Build the flavorful base of the curry.
Scotch Bonnet Pepper: Adds authentic Caribbean heat; adjust to taste.
Tomato: Adds freshness and body to the curry sauce.
Green Mango: Tart and firm, it balances the savory curry nicely.
Water: Used to capture residual marinade and create the curry broth.
Scallions: Added at the end for brightness and visual appeal.

Shopping Made Easy

Choose firm, white fish fillets; sea bass, snapper, or grouper work well.
Green (unripe) mango is key for its tart flavor; find them in Caribbean markets.
Caribbean green seasoning is sold bottled or in spice shops. Look for blends featuring fresh herbs, garlic, and pepper.

Cooking Notes from the Kitchen

Do a lime wash: Rinsing the fish with lime juice and rinsing afterward helps remove any sea flavor.
Score the fish: Make a few slashes on the fish belly to help the marinade penetrate and ensure even cooking.
Fry carefully: Maintain a medium-high oil to get a crispy exterior yet fully cooked interior.
Reserve the marinade water: Use it to start your curry. This adds flavor without waste.
Cook the mango gently: Let it simmer just until tender but not mushy. This maintains its bright, tart flavor.

Can I use a different pepper if I don’t want heat?

Yes, omit the Scotch bonnet or use a mild chili to keep the flavor with less spice.

What does green mango add to the recipe?

It offers refreshing tartness and a firm texture that balances the richness of the curry.

Can I prepare this in advance?

You can fry the fish and make the curry sauce ahead, then reheat together to assemble just before serving.

What should I serve it with?

This dish is excellent over steamed rice, roti, or boiled provisions to soak up the tangy curry.

Trinidad Curry Fish with Green Mango

Savory fried fish and tangy green mango combine in a warming Caribbean curry sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Seafood & Fish

Cuisine Trinidadian

Ingredients

2-3 lb white ocean fish fillets or steak
1/2 Lime juiced, for fish wash
1 tablespoon Caribbean green seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper divided
1/2 teaspoon curry powder for fish seasoning
1 cup water reserve from marinade bowl
2 cups vegetable oil approx., for frying
3/4 cup All-purpose flour for dusting fish
2 tablespoon vegetable oil for curry
2 tablespoon curry powder for sauce
1/2 small onion diced
4 cloves garlic minced
1/2 medium tomato diced
1-2 scallions chopped
1/4 Scotch Bonnet pepper seeded, chopped, optional
1 large green mango peeled, cut into 1/2-inch pieces

Instructions

Wash fish with lime juice, rinse thoroughly, and pat dry. Marinate with green seasoning, salt, half the pepper, and curry powder for 1 hour.
Lightly dust the marinated fish with flour.
Heat oil over medium-high heat and fry fish 4 minutes per side until golden. Drain on paper towels.
Discard oil and wipe pan dry. Add the reserved marinade water, setting aside any residual oil.
Heat 2 tablespoons of vegetable oil; sauté the onion and garlic on low heat until softened.
Add scotch bonnet, tomato, remaining pepper, and 2 tablespoons of curry powder; cook 3–4 minutes until fragrant.
Stir in green mango, then add reserved marinade liquid; bring to a boil. Cover and simmer 6–8 minutes until mango is tender.
Gently add fried fish and scallions, simmering 5 minutes to combine flavors.
Taste and adjust salt and pepper if needed. Serve hot with rice or roti.

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Featured Seafood & Fish Soups & Stews Trinidadian

Trinidad Shrimp Callaloo with Spinach

January 7, 2026May 8, 2025Leave a Comment

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.

Trinidad Shrimp Callaloo with Spinach

A flavorful Trinidadian-inspired soup featuring shrimp, spinach, and a medley of Caribbean spices, perfect for a hearty meal.

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Seafood & Fish, Soups & Stews

Cuisine Trinidadian

Servings

Ingredients

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

Instructions

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.
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.

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Featured Seafood & Fish Soups & Stews

Coconut Stewed Haddock

January 7, 2026May 8, 2025Leave a Comment

There’s something uniquely comforting about a warm, coconut-based Caribbean stew—especially when fresh herbs, citrus, and a touch of peppery heat come together with tender, flaky fish. Growing up, I didn’t have the greatest love for fish, even with easy access to it on the islands. Ironically, now living in Canada, I find myself reaching for seafood more often—and paying a premium for what once was everywhere around me. Funny how life works, eh?

This Coconut Stewed Haddock with Herbs is a quick, flavorful meal that’s perfect for busy evenings when you want something both nourishing and Caribbean at heart. Featuring mild haddock fillets simmered in coconut milk with scallions, thyme, and scotch bonnet, this pescatarian-friendly dish brings warmth and comfort with every bite. Serve it with steamed rice, crusty bread, or boiled provisions, and you’ll have dinner on the table in under 30 minutes.

Ingredient Guide

Haddock: A firm, mild white fish that holds up well during stewing. Can be substituted with cod, snapper, or tilapia.
Coconut Milk: Adds a rich, creamy base and signature Caribbean flavor. Choose full-fat for the best texture.
Thyme and Scallions: Essential fresh aromatics used across Caribbean cuisine. They form the heart of the flavor base.
Garlic and Pimento Peppers: Build depth and complexity without overwhelming heat.
Scotch Bonnet Pepper: Adds controlled heat and floral spice. Use a small amount to balance flavor.
Lemon Juice: Freshens and brightens the dish, balancing the richness of the coconut milk.
Coconut Oil: Adds subtle sweetness and enhances tropical notes. Use any neutral oil if needed.
Salt and Black Pepper: Classic seasonings to enhance the natural flavors of the fish.

Shopping Made Easy

Haddock is widely available in the freezer section or at seafood counters.
Use canned coconut milk from the international foods aisle for convenience.
Seasoning peppers and Scotch bonnets are commonly found in Caribbean groceries; substitute red bell peppers if needed.
Fresh thyme and scallions are pantry staples for Caribbean cooking and easy to find year-round.

Cooking Notes from the Kitchen

Always rinse fish with a mixture of lemon juice and cool water to remove any residual odors or slime.
Gently simmer the fish in the coconut milk. Boiling too hard may cause it to break apart.
If you have annatto (roucou), adding a spoonful gives the stew a rich golden hue.
Taste and adjust salt at the end; different coconut milk brands vary in sweetness and salt content.
Wear gloves when handling scotch bonnet to avoid skin irritation.

What fish can I substitute for haddock?

Any firm white fish, such as cod, snapper, or grouper, will work well in this recipe.

Is this stew spicy?

It’s mildly spicy depending on how much scotch bonnet you use. Feel free to omit or reduce for a milder flavor.

What sides pair well with this dish?

Serve with steamed white rice, ground provisions like cassava or green banana, or dip with crusty bread.

Is this recipe gluten-free?

Yes—as long as your coconut milk and spices are certified gluten-free, this recipe is naturally gluten-free.

Can I prepare this in advance?

You can prep the seasoning base in advance, but cook the fish fresh for best texture and flavor.

Coconut Stewed Haddock

A quick and flavorful coconut fish stew with Caribbean aromatics, ready in under 30 minutes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Seafood & Fish, Soups & Stews

Ingredients

1 pound haddock cut into 2–3 inch pieces
1 Lemon juiced, divided
1 1/2 tablespoons coconut oil
2 cloves garlic diced
2 seasoning peppers diced
1/4 Scotch bonnet pepper diced
4 sprigs thyme leaves only
2 scallions chopped
1/8 teaspoon black pepper
1/2 teaspoon salt
1/2 cup coconut milk

Instructions

Rinse the fish with the juice of half a lemon and cool water. Drain and set aside.
In a large pan, heat coconut oil over medium-high heat. Add garlic, seasoning peppers, and scotch bonnet. Lower heat and cook for 1 minute.
Add thyme, scallions, and black pepper. Sauté for 2–3 minutes.
Gently add the fish to the pan and stir to coat with aromatics.
Pour in coconut milk, salt, and the remaining lemon juice. Bring to a gentle simmer.
Cook uncovered for 5–7 minutes or until fish is cooked through.
(Optional) Add 1 tablespoon roucou for extra color.
Taste and adjust seasoning. Serve hot with your favorite side.

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Mango Jerk Shrimp in a white serving dish

Featured Seafood & Fish Side Dishes Summer Recipes Trinidadian Weeknight Dinners

Stovetop Mango Jerk Shrimp

January 7, 2026May 8, 2025Leave a Comment

Jerk shrimp has always been one of my go-to dishes when I want something packed with flavor and heat. And while nothing beats shrimp grilled over hot coals, this Stovetop Mango Jerk Shrimp delivers all that smoky, spicy-sweet goodness from the comfort of your kitchen.

What makes this version special is the balance. The fiery jerk-inspired marinade—loaded with Scotch bonnet, garlic, thyme, and warm spices is mellowed out by sweet, juicy mango. It all comes together fast on the stovetop, making it perfect for busy weeknights or a quick backyard BBQ side. Bonus: your guests will think you spent hours preparing it.

Use a firm, just-ripe mango for the best texture and flavor. And don’t be shy with the pepper, just be mindful of your heat tolerance!

Mango Jerk Shrimp in a white serving dish with peppers in the background

Ingredient Guide

Shrimp: Medium, peeled and deveined. Tail-on for extra flavor and presentation.
Mango: Slightly underripe for best texture—adds sweetness to balance the spice.
Scotch Bonnet Pepper: Intense Caribbean heat. Adjust to your liking.
Scallions: Adds mild onion flavor and freshness.
Garlic: Essential for depth and savory notes.
Thyme: Classic jerk herb with earthy flavor.
Ginger: Bright and pungent, balances the mango.
Olive Oil: Used for both marinating and sautéing.
Salt: Enhances flavor.
Dark Soy Sauce: Adds umami and rich color.
Brown Sugar: Boosts the caramelized jerk base.
Lime Juice: Finishes the dish with brightness.
Parsley: For freshness and color.
Cinnamon, Nutmeg, Allspice: Signature warm jerk spices.
Black Pepper: Rounds out the heat.

Cooking Notes from the Kitchen

Use a wide pan to avoid crowding and ensure the shrimp cook evenly.
A 50/50 ripe-to-firm mango blend works well for texture and flavor contrast.
Marinate the shrimp for an hour if you have time—it deepens the flavor.
Add a splash of orange juice for extra tropical flair.
Don’t overcook the shrimp—4–5 minutes is usually plenty.

Shopping Made Easy

Look for medium shrimp, fresh or frozen. Peel and devein before use.
Choose a mango that’s about 80% ripe—still firm with slight give.
Scotch bonnet peppers are in Caribbean or international grocery stores. Habaneros work in a pinch.
Dark soy sauce adds depth—make sure it’s gluten-free if needed.
Stock up on dried spices like allspice, cinnamon, and nutmeg for jerk recipes.

Can I grill this instead of cooking on the stovetop?

Yes! Just marinate the shrimp and thread them onto skewers. Grill over medium-high heat for 2–3 minutes per side.

Is this dish very spicy?

It can be, depending on the amount of Scotch bonnet used. Start with a small amount and adjust to your heat preference.

What kind of mango is best?

Use a mango that’s mostly ripe but still firm. It should be sweet, not mushy. Ataulfo or Haitian mangoes work well.

Can I make this dish ahead?

You can prep the marinade and clean the shrimp ahead of time. Cook right before serving for best texture.

What do I serve with mango jerk shrimp?

Rice and peas, coconut rice, grilled vegetables, or even roti make great pairings.

Stovetop Mango Jerk Shrimp

Spicy, sweet, and fast; this stovetop jerk shrimp recipe combines fiery Caribbean seasoning with juicy mango for a dish that’s bold, quick, and always a crowd-pleaser.

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Prep Time 15

Cook Time 5

Total Time 20

Course Seafood & Fish, Side Dishes, Summer Recipes, Weeknight Dinners

Cuisine Trinidadian

Ingredients

1 1/2 pounds medium shrimp cleaned, deveined
1 cup mango diced
1 Scotch Bonnet peppers diced fine
4 cloves garlic diced fine
4 sprigs thyme leaves only
1/2 teaspoon ginger grated
2 tablespoons olive oil divided
1/4 teaspoon salt
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1/2 lime juiced
2 tablespoons parsley chopped
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon allspice
1/4 teaspoon black pepper

Instructions

In a bowl, combine shrimp with salt, black pepper, half the olive oil, dark soy sauce, cinnamon, nutmeg, allspice, and brown sugar. Mix well. Marinate for 1 hour or cook immediately.
Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.Heat remaining olive oil in a large pan over medium heat. Add scallions, garlic, thyme, and Scotch bonnet pepper. Reduce heat to low and sauté for 3 minutes.
Increase heat to medium-high. Add seasoned shrimp and stir well.
Add diced mango and grated ginger. Cook for 4–5 minutes, stirring often, until shrimp are just cooked through.
Taste and adjust salt. Squeeze in lime juice and top with chopped parsley. Serve hot with your favorite Caribbean sides.

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Shrimp cocktail on picnic table with a background of grass

Appetizers & Snacks Chris's Kitchen Featured Fusion Global Favorites Seafood & Fish Side Dishes Summer Recipes

The Ultimate Shrimp Cocktail

January 7, 2026May 5, 2025Leave a Comment

I can’t say I grew up eating Shrimp Cocktail back home in the islands, but on recent trips through the Caribbean restaurant and bar scene, I’ve grown to love this dish. It’s now one of my favorite appetizers—simple, refreshing, and absolutely bursting with flavor. This version of The Ultimate Shrimp Cocktail is far from the classic ketchup, horseradish, and Worcestershire combo you might know. It’s vibrant, chunky, and layered with herbs, citrus, avocado, and a whisper of heat.

You’ll find a balance of acidity from fresh lime and lemon, a touch of sugar to mellow the tomatoes, and an optional kick of Scotch Bonnet to wake everything up. I use cooked shrimp with the tails on, sometimes served in shooter glasses for a fun presentation. What sets this apart is the texture, everything is hand-chopped so each bite brings a burst of fresh flavor. Whether you’re entertaining guests or just treating yourself, this shrimp cocktail is always a hit.

Shrimp arranged in a martini glass with cocktail sauce at the bottom

Ingredient Guide

Cilantro: Brightens the mix and adds a fresh, citrusy lift.
Avocado: Offers creamy contrast to the acidity and spice.
Tomatoes: Form the juicy base of the cocktail.
Scallions and Shallot: Add oniony bite and subtle sharpness.
Garlic: Builds savory depth.
Lemon and Lime Juice: Essential for brightness and balance.
Salt and Sugar: Adjust flavor and reduce acidity.
Black Pepper: Gives a warm, earthy kick.
Tomato Ketchup: Forms the sweet and tangy base of the sauce.
Cucumber and Celery: Provide crunch and freshness.
Worcestershire Sauce and Tabasco: Add savory, spicy notes.
Horseradish: Brings that classic shrimp cocktail zing.
Thyme: Earthy and aromatic, enhances complexity.

Shopping Made Easy

Use pre-cooked frozen shrimp to eat right away. Just thaw and pat dry before using.
Fresh horseradish is best, but bottled works if needed.
Choose firm avocado and tomatoes for best texture.
Tabasco and Worcestershire are pantry staples—don’t skip them.
For extra heat, a tiny bit of chopped Scotch Bonnet goes a long way.

Cooking Notes from the Kitchen

Hand-chop all ingredients for the best texture; avoid using a food processor.
Chill the cocktail sauce for at least an hour to let flavors meld.
Adjust salt and sugar after chilling, not before.
Serve in shooter glasses for an elegant, party-ready presentation.
Wash hands thoroughly after handling Scotch Bonnet peppers.

Can I make this shrimp cocktail ahead of time?

Yes, the sauce can be made a day ahead and stored in the fridge. Add the shrimp just before serving to keep the texture fresh.

What if I don’t have horseradish?

You can substitute with wasabi or leave it out. The sauce will still be flavorful thanks to the garlic, pepper, and citrus.

Can I serve this without avocado?

Absolutely. The avocado adds richness, but the cocktail is still delicious and refreshing without it.

The Ultimate Shrimp Cocktail

A fresh, citrusy, and spicy shrimp cocktail that will impress your family and friends this summer, when you whip up a batch at your backyard BBQ.

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Prep Time 20

Total Time 20

Course Appetizers & Snacks, Chris’s Kitchen, Global Favorites, Seafood & Fish, Side Dishes, Summer Recipes

Cuisine Fusion

Ingredients

1 tablespoon cilantro chopped finely
1 small avocado cubed
1 1/2 tomatoes diced fine
2 scallions chopped fine
1 clove garlic crushed
1 lemon juiced
1/2 lime juiced
1/3 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 cup tomato ketchup
1 shallot diced fine
3/4 cup cucumber diced fine
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/3 cup celery diced fine
1 tablespoon horseradish grated
3 sprigs thyme leaves chopped finely
1 1/2 cooked shrimp tails on
Scotch Bonnet pepper optional, finely chopped

Instructions

Grate horseradish into a large bowl. Add cilantro, avocado, tomato, scallions, garlic, shallot, cucumber, celery, and thyme. Stir in ketchup, lemon juice, lime juice, Worcestershire sauce, Tabasco, salt, sugar, and black pepper. Mix well.
Cover and chill for at least 1 hour to allow flavors to meld.
Pat shrimp dry with paper towels. Add shrimp to the chilled cocktail sauce and toss gently.
Taste and adjust seasoning. Add optional Scotch Bonnet pepper for heat. Serve immediately, or portion into shooter glasses for a fun presentation.

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Amazing Lobster Callaloo in a white bowl with a bit of lobster and a chili pepper on top

Featured Fusion Seafood & Fish Soups & Stews Trinidadian

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

January 7, 2026May 2, 2025Leave a Comment

Callaloo is one of the most beloved dishes across the Caribbean, a rich, hearty soup made with leafy greens, okra, and root vegetables. Traditionally flavored with fresh ocean crab, this version gets a luxurious twist with tender, juicy lobster tails. This Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew) is rich, savory, and layered with flavor—everything you want from a comfort meal with island roots.

This recipe came out of necessity and creativity. I used lobster tails because that’s what I had on hand; sometimes the best Caribbean dishes start that way. The technique may seem a little non-traditional, but the results are deeply satisfying. Plus, I build flavor by making a lobster stock right in the pot using the shells before simmering everything down into a beautiful, thick soup.

If you’ve never had callaloo made this way, I encourage you to give it a try. It’s elegant enough for a dinner party and easy enough for a Sunday meal.

Ingredient Guide

Lobster Tails: The star of the dish, adding sweetness and luxury.
Baby Spinach: A substitute for traditional callaloo leaves like dasheen or taro.
Okra: Helps thicken the soup naturally while adding a subtle crunch.
Pumpkin and Sweet Potato: These root vegetables bring earthy sweetness and body.
Coconut Milk and Seafood Stock: The liquid base that makes it creamy and rich.
Shado Beni (Culantro): A signature herb in Caribbean cooking, use cilantro as an alternative if unavailable.
Scotch Bonnet Pepper: Adds bold Caribbean heat; optional, remove seeds for less spice.
Celery, Onion, Garlic, and Thyme: The aromatic foundation for deep, savory flavor.
Salt, Pepper, and Butter: Simple seasonings to round out the profile.
Lemon Juice (for washing): Removes any briny or fishy smell from lobster.

Shopping Made Easy

Look for frozen lobster tails in the seafood section of your grocery store.
Fresh spinach can be replaced with frozen chopped callaloo if available.
Caribbean markets often carry shado beni; substitute with cilantro if needed.
Use high-quality seafood stock or homemade if available; check labels if gluten-free.
Canned coconut milk works best for richness—avoid sweetened versions.

Cooking Notes from the Kitchen

Sauté the lobster first in butter and oil to build flavor and richness from the start.
Use the lobster shells to make a quick stock—this is key for deep seafood flavor.
Simmer long enough to fully break down the pumpkin and okra before blending.
Use a swizzle stick or immersion blender in pulses to avoid over-aerating the soup.
Stir in lobster meat at the end so it stays tender and doesn’t overcook.

What is callaloo?

Callaloo is a Caribbean soup made with leafy greens, often dasheen or taro leaves, okra, pumpkin, and seasonings. Each island has its own version.

Can I use crab instead of lobster?

Absolutely. Traditional versions often use crab. Shrimp or even smoked turkey can also be delicious.

What does callaloo taste like?

It’s earthy, rich, slightly creamy from coconut milk, with a bit of natural thickness from okra and pumpkin.

Can I make this vegetarian?

Yes, simply omit the lobster and use vegetable stock. You can add mushrooms for an umami boost.

Is this soup gluten-free?

It can be, just be sure to check your stock and coconut milk for gluten-containing additives.

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

A rich and savory Caribbean soup made with spinach, okra, pumpkin, and tender lobster, simmered in coconut milk and seafood stock.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Seafood & Fish, Soups & Stews

Cuisine Fusion, Trinidadian

Ingredients

4 lobster tails washed with 1/2 lemon, backs split
1 tablespoon olive oil
1 tablespoon butter
1 stalk celery diced
1 medium onion diced
4 cloves garlic minced
2 shado beni leaves chopped
1/4 Scotch Bonnet pepper sliced, optional
4-6 sprigs thyme leaves only
1/2 teaspoon black pepper
3/4 teaspoon salt
1 lb baby spinach washed, rough-chopped
2 cups sweet potato cubed
2 cups pumpkin cubed
2 cups water
1 1/2 cups coconut milk
1 1/2 cups seafood stock

Instructions

In a deep pot, heat olive oil and butter on medium. Add lobster tails, cover, reduce to low, and cook for 4–5 minutes. Remove and let cool.
Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
Add celery, onion, shado beni, garlic, Scotch Bonnet, thyme, and black pepper. Sauté on low for 4 minutes.
Remove lobster meat from shells; reserve meat. Add large shell pieces back to pot. Add water and bring to a boil. Simmer 10 minutes.
Remove shells. Add spinach, salt, sweet potato, pumpkin, and okra. Stir in coconut milk and seafood stock.
Bring to a boil, then simmer partially covered for 50 minutes until vegetables are soft.
Blend gently with swizzle stick or immersion blender to desired texture.Blend gently with swizzle stick or immersion blender to desired texture.
Adjust salt, stir in reserved lobster meat, and serve hot.

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Caribbean Classics Featured Fusion Seafood & Fish Side Dishes

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

January 7, 2026April 17, 2025Leave a Comment

I finally got around to growing bitter melon (Carilie) successfully this past summer—an ingredient I’ve shied away from since childhood. But in this Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry, the vibrant heat of scotch bonnet and savory shrimp turn its bitterness into something deliciously addictive. Cooking this dish in chilly Canada brought the taste of the islands right into my backyard.

The shrimp and spices complement the mellowed melon, softened with water on medium-low heat until just tender. This dish is a quick one-pan stir-fry packed with bold Caribbean flavors, featuring the unique bitterness of carilie balanced by sweet shrimp, fragrant green seasoning, and a splash of heat. It’s a gardener’s delight and a nostalgic nod to Caribbean heritage.

Ingredient Guide

Bitter Melon (Carilie): Ridged green gourd with robust bitterness: it’s the centerpiece of the dish.
Shrimp: Brings tender seafood sweetness and protein.
Caribbean Green Seasoning: Flavorful herb and spice blend adds authentic island zest.
Curry Powder: Infuses warm, earthy notes.
Black Pepper: Balances with mild heat.
Veg Oil: Used for searing shrimp and cooking melon.
Bird’s Eye Peppers: Adds fiery heat; adjust to taste.
Garlic: Provides aromatic depth.
Ginger: Adds fresh, spicy dimension.
Water: Helps soften the melon gently.
Brown Sugar: Adds a touch of sweetness to balance bitterness.
Salt: Enhances all flavors.

Shopping Made Easy

Bitter melon (Carilie) is available at Caribbean or Asian markets. Choose firm, unblemished fruit.
Caribbean green seasoning and curry powder can be found in the spice aisle or international foods section.
Bird’s eye peppers are in produce. Wear gloves when handling.

Cooking Notes from the Kitchen

Pat shrimp dry before seasoning to ensure a good sear.
Sauté peppers, garlic, and ginger on low to avoid burning.
Cook bitter melon with water on medium-low for about 10 minutes for a tender-yet-crisp texture.
Adjust cooking time if you prefer firmer melon.

What is bitter melon?

Bitter melon, also known as carilie in the Caribbean, is a tropical vine fruit with a ridged green skin and intensely bitter taste. It’s used in many Asian and Caribbean dishes and is prized for its health benefits and unique flavor.

How bitter will Carilie be?

The bitterness remains but is softened—slicing, salting, and gently simmering mellows it without losing character.

Can I skip the shrimp?

Yes. Use firm tofu or sliced mushrooms for a vegetarian version. Adjust seasoning accordingly.

Is this gluten-free?

Yes. Just make sure your curry powder and green seasoning are gluten-free.

Caribbean Shrimp and Carilie (Bitter Melon) Stir-Fry

A Caribbean-style stir-fry featuring ridged bitter melon and shrimp, seasoned with curry and green seasoning. It’s flavorful, nutritious, and quick to make.

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Prep Time 10

Cook Time 15

Total Time 25

Course Caribbean Classics, Seafood & Fish, Side Dishes

Cuisine Fusion

Ingredients

3 bitter melons Carilie
1/3 pound shrimp peeled, deveined
1 teaspoon curry powder
1 teaspoon Caribbean Green Seasoning
1/2 teaspoon black pepper
2 tablespoons vegetable oil divided
1-5 Bird’s Eye peppers sliced
3 cloves garlic smashed
1 thumb-sized piece ginger sliced thin
2-3 tablespoons water
1 teaspoon brown sugar
1/2 teaspoon salt adjust to taste

Instructions

Pat the shrimp dry, then season with Caribbean green seasoning, curry powder, and black pepper.
Mix and set aside to marinate.
Make about 4 incisions on each of the Bird’s eye peppers without cutting through.
Slice the bitter melon in half and using a spoon scrape the insides out.
Heat half the vegetable oil in a wok over medium heat. Stir-fry the shrimp for about 1 minute until pink, then remove and set aside.
Add remaining oil on low heat. Sauté bird’s eye peppers for 2 minutes, then add garlic and ginger; cook for 30 seconds.
Raise heat to medium-low. Add the sliced bitter melon, salt, and water. Stir well to coat.
Cover and cook for 10 minutes or until the melon is tender.
Return shrimp to the wok and add brown sugar. Cook for 1 more minute.
Taste and adjust seasoning before serving.

Notes

If doing this recipe gluten free please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you use as some may contain flour.

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Featured Seafood & Fish Soups & Stews

Shrimp Broff (Caribbean Shrimp Soup)

January 7, 2026April 17, 2025Leave a Comment

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.

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)

A comforting, light shrimp soup with aromatic broth, diced vegetables, and tender shrimp ready in under an hour.

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Prep Time 15

Cook Time 45

Total Time 1

Course Seafood & Fish, Soups & Stews

Servings

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.

Notes

If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the noodles you decide to use. Where I say “Divided” in the ingredient list, divide it evenly in each occasion I mention for the said ingredient.

I used shrimp with the heads and shell on as I wanted those things to make a sort of broth or stock from. So with that in mind, I cleaned and deveined the shrimp and set aside. The shells and head etc, I rinsed under cold water and allowed to drain.

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Caribbean Classics Featured Seafood & Fish Trinidadian Weeknight Dinners

Spicy Geera Shrimp (Caribbean Roasted Cumin)

January 7, 2026April 17, 2025Leave a Comment

I didn’t fully appreciate geera (roasted cumin) until adulthood. Now I use it in so many dishes. This Spicy Geera Shrimp combines smoky roasted cumin with spicy peppers for a quick and vibrant seafood dish. Ready in under 10 minutes, it packs bold Caribbean flavors and is perfect as a lively appetizer or satisfying main. Inspired by Geera Pork often enjoyed with rum, this shrimp version is equally delicious and instantly shareable at parties.

Ingredient Guide

Shrimp: Tender, juicy crustaceans—ideal carriers for geera and spices.
Roasted Cumin (Geera): Provides warm, smoky depth and distinctive Caribbean flavor.
Caribbean Green Seasoning: Herb blend that brings traditional island brightness.
Cumin Seeds: Toasted in oil for added texture and aroma.
Coriander Seeds: Adds citrusy warmth underneath the heat.
Garlic: Lends savory complexity.
Habanero and Wiri Wiri Peppers: Pack intense heat—adjust to your spice preference.
Olive and Vegetable Oil: Used for cooking and flavor layering.
Salt and Black Pepper: Essential seasoning for harmony.
Cilantro and Scallion: Fresh finish that lightens the dish.

Shopping Made Easy

Shrimp are available fresh or frozen in seafood sections.
Geera (roasted cumin) and green seasoning are in Caribbean or international spice aisles.
Scallions come in bunches in the produce section.
Wiri wiri peppers are specialty but Scotch bonnet works well too.

Cooking Notes from the Kitchen

Let seasoned shrimp sit 15–60 minutes to absorb flavors.
Always start spice base on low to avoid burning.
Use a wide pan to cook shrimp in one layer—this helps develop sear.
Serve immediately—overcooking shrimp makes them rubbery.

Is this very spicy?

Yes, this dish is meant to be hot. For milder heat, reduce the peppers or remove seeds.

Can I use other proteins?

Absolutely, chicken cubes or tofu absorb geera beautifully with the same cooking method.

Can I prep this ahead?

Mix shrimp with dry seasonings a few hours ahead. Cook just before serving for best texture.

Is it gluten‑free?

Yes, just confirm your green seasoning is gluten-free.

Spicy Geera Shrimp (Caribbean Roasted Cumin)

A quick and fiery Caribbean-style shrimp dish, flavored with roasted cumin (geera), aromatic spices, and fresh herbs that’s ready in under 10 minutes.

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Prep Time 5

Cook Time 5

Total Time 10

Course Caribbean Classics, Seafood & Fish, Weeknight Dinners

Cuisine Trinidadian

Servings

Ingredients

1 1/2 pounds shrimp peeled, deveined
1 tablespoon roasted cumin powder geera
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon coriander seeds
1 habanero pepper sliced, seeds optional
5 Wiri Wiri peppers or Scotch bonnet peppers, sliced
3 cloves garlic diced
1 scallion chopped
2 tablespoons cilantro chopped

Instructions

Season shrimp in a bowl with ½ tablespoons roasted cumin, green seasoning, salt, and pepper. Let rest if time allows.
Stir well and allow to marinate (if you have time) for an hour or so.
Heat olive and vegetable oils in a wide skillet on low. Add cumin seeds, coriander seeds, garlic, habanero, and peppers. Cook 3–4 minutes, stirring often.
Increase heat to medium-high; add shrimp and remaining roasted cumin. Stir-fry quickly for 4–5 minutes until shrimp are just cooked.
Remove from heat; stir in scallion and cilantro.
Taste and adjust salt or heat, then serve immediately.

Notes

Important. This dish is supposed to be spicy, so remember to wash your hands with soap and water immediately after handling the spicy peppers. Additionally, if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

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taro and stewed saltfish and garnish on plate

Caribbean Classics Fall Recipes Featured Jamaican Seafood & Fish Soups & Stews Weeknight Dinners Winter Recipes

Stewed Saltfish with Taro (Dasheen)

January 7, 2026April 16, 2025Leave a Comment

Stewed Saltfish with Taro (Dasheen) is a hearty Caribbean comfort dish that combines creamy taro (also known as dasheen) with flavorful stewed salted cod and vibrant vegetables. This recipe celebrates “ground provisions”—root vegetables cherished across the islands—and transforms them into a soul-warming, balanced meal. It’s simple, wholesome, and reminds us of home, making it perfect for relaxed weekend cooking or sharing with loved ones.

Ingredient Guide

Taro (Dasheen): Nutty, starchy root vegetable that softens to a creamy texture when boiled or steamed.
Saltfish (Salted Cod): Preserved cod with intense flavor, rehydrated to create a savory base.
Onion, Bell Pepper, Celery, Garlic, Scotch Bonnet: Form a colorful aromatic sauté foundation.
Tomato: Adds acidity and sweetness to balance the saltiness.
Fresh Thyme and Scallions: Contribute bright herbal notes.
Vegetable Oil: Used to sauté vegetables and enhance flavor.
Salt and Black Pepper: Seasoning to complete the dish.

Shopping Made Easy

Look for taro (dasheen) in the produce section—choose firm, smooth roots.
Purchase saltfish from Caribbean or specialty fish sections and rinse before cooking.
Scotch bonnet peppers vary in heat—use more or less depending on preference.
Fresh thyme adds authentic flavor, but dried can be used in a pinch.

Cooking Notes from the Kitchen

Boil or steam taro until fork-tender before combining with saltfish.
Rinse soaked saltfish thoroughly to remove excess salt; break it into flakes.
Sauté aromatics on medium heat to avoid burning and preserve vibrant flavors.
Gently fold cooked taro into the stewed mixture to avoid mashing it completely.

How long do I soak or boil saltfish?

Soak saltfish in room-temperature water for 15–30 minutes, then rinse. If still salty, boil for 10–15 minutes and drain.

Can I use other ground provisions instead of taro?

Yes, cassava, eddoes, green banana, yams, or sweet potatoes all make excellent substitutes.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your saltfish and seasonings are pure.

What can I serve with taro and stewed saltfish?

It’s delicious on its own or with sides like rice, fried plantains, dumplings, or callaloo.

Stewed Saltfish with Taro (Dasheen)

Creamy taro paired with savory stewed saltfish, aromatics, and herbs for a comforting Caribbean-style one-pot meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Caribbean Classics, Fall Recipes, Seafood & Fish, Soups & Stews, Weeknight Dinners, Winter Recipes

Cuisine Jamaican

Servings

Ingredients

2 pounds taro dasheen
1/2 pound saltfish, cod; soaked and flaked
2 tablespoons vegetable oil
1 onion diced
1/2 cup bell pepper diced
2 celery stalks diced
3 cloves garlic minced
1 tomato diced
3 sprigs fresh thyme leaves only
2 scallions chopped
Salt to taste
Black pepper to taste

Optional

1 Scotch Bonnet pepper seeded and finely chopped

Instructions

Using a sharp knife or potato peeler, remove the other skin of the Taro (2 pound) and discard. Remove any blemishes and cut off any previously cut areas to expose the fresh interior.
Boil or steam taro chunks in salted water until fork-tender, about 15–20 minutes; drain and set aside.
While taro cooks, heat oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
Add tomato, Scotch bonnet pepper, and thyme.
Cook 3 minutes more until fragrant.
Stir in flaked saltfish and cook for 5 minutes to meld flavors.
Gently fold in cooked taro chunks, stirring carefully to coat with the stewed mixture.
Season with salt and pepper to taste, stir in scallions, and serve hot.

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Callaloo with shrimp in a saucepan on the stove

Caribbean Classics Featured Jamaican Seafood & Fish Side Dishes Spring Recipes Summer Recipes Weeknight Dinners

Jamaican Callaloo With Shrimp

January 7, 2026April 16, 2025Leave a Comment

Jamaican Callaloo with Shrimp is a vibrant, flavorful dish that brings together tender callaloo greens and plump shrimp in a savory, aromatic sauté. This beloved Caribbean classic combines garlic, scallions, thyme, and a touch of heat for a simple yet soul-warming meal. It’s versatile enough to serve as a satisfying side or a main course over rice or dumplings. Ideal for quick weeknight dinners or island-style gatherings, this dish is effortlessly delicious and deeply rooted in Caribbean kitchens.

Jamaican callaloo with shrimp cooked in a pan with lemons

Ingredient Guide

Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
Scallions and Thyme: Fresh herbs that brighten the dish.
Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
Tomato (optional): Adds tang and a pop of color.
Vegetable Oil: For sautéing ingredients and preventing sticking.
Salt and Black Pepper: Seasonings to enhance the overall dish.

Shopping Made Easy

Use fresh callaloo or substitute baby spinach or amaranth if not available.
Opt for medium or large shrimp (peeled, deveined) for best texture and flavor.
Adjust heat level by including or omitting the Scotch bonnet.
Ensure fresh scallions and thyme—aromatics make a big flavor difference.

Cooking Notes from the Kitchen

Wash greens thoroughly to remove grit between stalks.
Add the Scotch bonnet whole to infuse gentle heat without overpowering spice.
Cook shrimp last to prevent overcooking—just until they curl and become opaque.
For a richer flavor, finish with a small pat of butter or a dash of coconut milk.

Can I make this vegan?

Yes, just don’t add the shrimp and sauté the greens longer until tender.

What can I serve with callaloo and shrimp?

It pairs beautifully with steamed rice, fried dumplings, boiled green bananas, or breadfruit.

What is callaloo?

Callaloo is a leafy green vegetable popular in Caribbean cuisine, similar to spinach or amaranth. It’s known for its slightly earthy flavor and tender texture when cooked.

When is callaloo in season?

Callaloo grows year-round in tropical climates, but it’s most abundant during the rainy seasons, typically spring and summer in the Caribbean.

How do I store and prepare callaloo?

Store fresh callaloo in a paper towel-lined plastic bag in the refrigerator for up to 3 days. Wash thoroughly, remove any tough stems, and chop before cooking.

Jamaican Callaloo With Shrimp

Sautéed callaloo greens and shrimp in garlicky, aromatic herbs make this a comforting, flavorful Caribbean dish.

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Prep Time 10

Cook Time 15

Total Time 25

Course Caribbean Classics, Seafood & Fish, Side Dishes, Spring Recipes, Summer Recipes, Weeknight Dinners

Cuisine Jamaican

Ingredients

1 lb callaloo greens or substitute spinach/amaranth
1 lb shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cloves garlic thinly sliced
1 onion or scallion whites, sliced
2 scallions chopped
3-4 sprigs fresh thyme
1 Scotch Bonnet peppers remove before serving
salt to taste
black pepper to taste
1 tomato chopped

Instructions

Wash, trim, and chop the callaloo into ribbons. If using the stems, use only tender ones and scrape off some of the outer skin. Set aside.
Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
Heat oil in a wide skillet over medium heat. Add onion, garlic, black pepper, and scallion. Reduce heat to low and sauté for 3–4 minutes.
Stir in shrimp (if using precooked, rinse and squeeze out excess moisture). Cook for 3 minutes. For fresh shrimp, cook for 3 minutes, remove, and set aside; return them during the final few minutes of cooking.
Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.
Add water and simmer uncovered for about 10–12 minutes or until callaloo reaches your desired tenderness.
Taste and adjust salt as needed. Optional: Finish with a splash of lemon juice to balance the flavors. Stir to combine and cook off any excess liquid.
Add reserved shrimp if using fresh. Stir in scallions. Serve hot.

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Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I substitute butternut squash for honey nut squash?

How do I prepare salted cod before cooking?

How do I make this recipe fully vegan?

Is stewed honey nut squash gluten-free?

What do I serve with stewed squash and saltfish?

Stewed Honey Nut Squash with Saltfish

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use a different pepper if I don’t want heat?

What does green mango add to the recipe?

Can I prepare this in advance?

What should I serve it with?

Trinidad Curry Fish with Green Mango

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What’s the difference between Jamaican callaloo and Southern Caribbean callaloo?

What’s the difference between spinach and callaloo?

Can I use frozen spinach instead of fresh?

What can I substitute for scotch bonnet pepper?

How do I make a seafood stock with shrimp shells?

Is Trinidadian callaloo always made with coconut milk?

Trinidad Shrimp Callaloo with Spinach

Ingredients 1x2x3x

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What fish can I substitute for haddock?

Is this stew spicy?

What sides pair well with this dish?

Is this recipe gluten-free?

Can I prepare this in advance?

Coconut Stewed Haddock

Ingredients

Instructions

Ingredient Guide

Cooking Notes from the Kitchen

Shopping Made Easy

Can I grill this instead of cooking on the stovetop?

Is this dish very spicy?

What kind of mango is best?

Can I make this dish ahead?

What do I serve with mango jerk shrimp?

Stovetop Mango Jerk Shrimp

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I make this shrimp cocktail ahead of time?

What if I don’t have horseradish?

Can I serve this without avocado?

The Ultimate Shrimp Cocktail

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is callaloo?

Can I use crab instead of lobster?

What does callaloo taste like?

Can I make this vegetarian?

Is this soup gluten-free?

Lobster Callaloo Soup (Caribbean Spinach and Seafood Stew)

Ingredients

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is bitter melon?

How bitter will Carilie be?

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients