RECIPE
13 INGREDIENTS5 STEPS20MIN

Jamaican Callaloo With Shrimp

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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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In Jamaica, Callaloo is the bush or plant (amaranth) which is prepared in several different ways.

20MIN

Total Cooking Time

13

Ingredients
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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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 Tbsp
Coconut Oil
Olive Oil
1/2
Medium Onion , chopped
3 cloves
Garlic , thinly sliced
1
Scallion , chopped
1 cup
Un-Cooked Shrimp
30 cups
Jamaican Callaloo
scrape off outer skin of the more tender stems, if using the stem
1
Medium Tomato , diced
1/4
Scotch Bonnet Pepper , diced
2 sprigs
1/4 tsp
1/2 cup
Water
1
Lemon , juiced
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Directions

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Step 1
Heat the Coconut Oil (1 Tbsp) in a wide pan over a medium flame, then add the Onion (1/2) , Garlic (3 cloves) , Scallion (1) , and Ground Black Pepper (1/8 tsp) . Reduce the heat to low for about 3-4 minutes.
Step 2
Add the Small Shrimp (1 cup) , stir well and cook for another 3 minutes.
Step 3
Turn the heat up to medium high and add the Jamaican Callaloo (30 cups) , Tomato (1) , Scotch Bonnet Pepper (1/4) , Fresh Thyme (2 sprigs) , and Sea Salt (1/4 tsp) . After a couple minutes, add the Water (1/2 cup) and cook until tender.
Step 4
After about 10-12 minutes, taste for salt and adjust accordingly.
Step 5
When the mixture has reached the desired texture, add juice of Lemon (1) and turned up the heat to burn off the remaining liquid in the pan. Serve and enjoy.

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