Recipe by Mary Fillmore
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.
Top Review by EmeraldGreen
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.
- 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 See How It's Made
- 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.