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.
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.
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.
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.
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.
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.
Most Trinidadian-style callaloo includes coconut milk for richness and balance, but it can be omitted for a lighter version or if preferred.
A flavorful Trinidadian-inspired soup featuring shrimp, spinach, and a medley of Caribbean spices, perfect for a hearty meal.
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.