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