Jamaican Callaloo With Shrimp

Photo by Chris De La Rosa

Ingredient Guide

Callaloo (or young spinach or amaranth): Tender leafy green that becomes silky when cooked.
Shrimp: Quick-cooking seafood that brings subtle sweetness and protein.
Garlic and Onion (or scallion whites): Base aromatics that build flavor and fragrance.
Scallions and Thyme: Fresh herbs that brighten the dish.
Whole Scotch Bonnet Pepper: Infuses mild heat and fruity pepper flavor (remove before serving).
Tomato (optional): Adds tang and a pop of color.
Vegetable Oil: For sautéing ingredients and preventing sticking.
Salt and Black Pepper: Seasonings to enhance the overall dish.

Description

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.

Photo by Chris De La Rosa

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.

Photo by Chris De La Rosa

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.

Photo by Chris De La Rosa

Increase heat to medium-high and add the callaloo, tomato, thyme, and Scotch bonnet. Stir to combine; the greens will wilt down.

Photo by Chris De La Rosa Photo by Chris De La Rosa

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.

Photo by Chris De La Rosa

Add reserved shrimp if using fresh. Stir in scallions. Serve hot.

Source: caribbeanpot.com

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