Jamaican Shrimp Pepper Pot Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Also called callaloo, this dish has many guises and often is made with meats. The dish dates back to the Arawak Indians, who prepared a stew that was kept going on the fire with the addition of new ingredients every day. This version is made simply with shrimp. Ingredients:
1 (10 ounce) package frozen okra, sliced |
1 cup fresh spinach, chopped |
1 cup green bell pepper, seeded, chopped |
1/4 cup instant onion, minced |
1 teaspoon salt |
1/2 teaspoon thyme leaves, crushed |
1/2 teaspoon marjoram, crushed |
1/2 teaspoon rosemary, crushed |
1/4 teaspoon instant garlic, minced |
1 pinch red pepper, ground |
6 cups chicken stock |
2 lbs small shrimp, peeled, deveined (51-60) |
1 cup cream of coconut, canned |
10 lime slices |
Directions:
1. Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
2. Reduce heat; simmer, covered, 30 minutes.
3. Add shrimp and coconut milk.
4. Simmer until shrimp are cooked, about 5 minutes.
5. Serve garnished with lime slices.
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