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)
Description
A comforting, light shrimp soup with aromatic broth, diced vegetables, and tender shrimp ready in under an hour.
Ingredients
For the Shrimp Stock
For the Broth and Add-Ins
Instructions
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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.
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Add shrimp heads and shells, cook for 2–3 minutes.
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Add 6 cups water and bring to a boil. Reduce heat to low and simmer 25 minutes, skimming foam occasionally.
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Strain the stock into a clean pot; discard solids.
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In the same pot, sauté remaining celery, garlic, pimento, scallion, thyme sprigs, and black pepper in 1 tablespoon oil for 4 minutes.
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Add carrot, pumpkin, sweet potato, and green banana slices; pour in the strained stock and bring to a boil.
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Season with salt, Caribbean green seasoning, and add the whole scotch bonnet pepper; simmer 20–25 minutes until vegetables are tender.
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(Optional) Stir in noodles during the last 3 minutes.
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Off heat, gently add seasoned shrimp to the broth and cover for 8–10 minutes until shrimp are cooked through.
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Taste and adjust salt. Serve hot.
Note
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.
