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