Prep 0 mins
Cook 40 mins
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.
- 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
- Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
- Reduce heat; simmer, covered, 30 minutes.
- Add shrimp and coconut milk.
- Simmer until shrimp are cooked, about 5 minutes.
- Serve garnished with lime slices.
Easy to make and has great flavor although where I live I could not buy okra so I don't know how the taste would change with the okra in it. I doubled the amount of spinach called for. The lime slices are a must.