RECIPE
20 INGREDIENTS10 STEPS2HR 15MIN

Amazing Shrimp Callaloo (Spinach Soup)

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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While traditional Callaloo is usually made with ocean crabs or salted meats, in this version of Callaloo we'll be using shrimp to add additional flavor to the soup and baby spinach instead of taro leaves. This tasty Callaloo will leave your family wanting more.

2HR 15MIN

Total Cooking Time

20

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2 Tbsp
1 stalk
Celery , diced
1 tsp
Freshly Ground Black Pepper , divided
3 cups
Water
1 1/2 Tbsp
1
Medium Onion , diced
1
Scotch Bonnet Pepper , deseeded, diced
3
Scallions , chopped
4 cloves
Garlic , diced
5 sprigs
1/2 Tbsp
Salt , divided
2 1/2 cups
Pumpkins , cubed
2
Medium Sweet Potatoes , cubed
18
Small Okra , cut
30 cups
Fresh Baby Spinach , roughly chopped
1 1/2 cups
Coconut Milk
1
Vegetable Bouillon Cube
2
Fish Bouillon Cubes
1/2 tsp
Green Caribbean Seasoning
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Directions

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Step 1
Peel and devein the Extra Large Shell-On, Head-On Shrimp (2 lb) , wash and set aside. Wash the shell and heads of the shrimp put it in a pot to make a stock.
Step 2
In a deep saucepan, heat the Butter (2 Tbsp) on a medium flame, then go in with the Celery (1 stalk) followed by the shrimp peels and heads. Stir well and cook for about 4 minutes. Add Freshly Ground Black Pepper (1/2 tsp) and stir well. Turn up the heat, add Water (3 cups) and bring to a boil. Reduce to simmer and cook for 25-30 minutes.
Step 3
As the shrimp stock comes together, in another deep pot heat the Olive Oil (1 1/2 Tbsp) on a medium flame, then add the Onion (1) , Garlic (4 cloves) , Scallions (3) , Scotch Bonnet Pepper (1) , Fresh Thyme (5 sprigs) , and Freshly Ground Black Pepper (1/2 tsp) . Reduce the heat to low and gently cook for about 4 minutes to help build a base of flavors.
Step 4
Add the Pumpkins (2 1/2 cups) and Sweet Potatoes (2) , stir well and cook for another minute or two, before adding the Okra (18) .
Step 5
It’s now time to add the Fresh Baby Spinach (30 cups) . It may look as if it will not fit in the pot, but as it wilts you’ll have enough room. Top with the Coconut Milk (1 1/2 cups) and stir well. By this time the shrimp stock should be ready.
Step 6
Strain the stock into the pot with the spinach and turn the heat up to medium/high to bring to a boil.
Step 7
As it comes to a boil, reduce to a simmer and cook for about 80-90 minutes. Add the Vegetable Bouillon Cube (1) and Fish Bouillon Cubes (2) at this point, along with Salt (1/2 Tbsp) .
Step 8
As the pot simmers, it’s time to season the shrimp we cleaned earlier. Very basic, toss with the Green Caribbean Seasoning (1/2 tsp) and remaining Salt (3/4 tsp) and set aside in the fridge to marinate.
Step 9
After about 80-90 minutes everything should be tender and falling apart. Using a swizzle stick work it until you achieved the consistency that you like. Use a whisk or stick blender if you don’t have a wooden swizzle stick. If using an electric stick blender, please pulse and don't over-work or you risk it going frothy. At this time you may also taste for salt and adjust.
Step 10
It’s now time to add the season shrimp, mix well and turn off the stove. Cover and allow the residual heat to cook the shrimp through. This helps prevent overcooking the shrimp. After about 5-8 minutes in the pot, the shrimp will be fully cooked. This dish is great as a soup, as a topping for rice, and delicious with crusty bread as well. It can be frozen and reheated with great success too. Enjoy!

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