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
Instructions
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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.
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Photo by Chris De La Rosa Thinly slice the garlic, and chop the onion, scallion, tomato, and Scotch bonnet pepper.
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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.
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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.
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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.
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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.
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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.
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Photo by Chris De La Rosa Add reserved shrimp if using fresh. Stir in scallions. Serve hot.
Source: caribbeanpot.com
