Jamaican Seafood Soup

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JAMAICAN SHRIMP PEPPER POT SOUP



Jamaican Shrimp Pepper Pot Soup image

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.

Provided by Mary Fillmore

Categories     Caribbean

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

JAMAICAN SEAFOOD SOUP RECIPE



Jamaican Seafood Soup Recipe image

Provided by á-174942

Number Of Ingredients 18

OPTIONAL GARNISH:
2 slices apple-smoked or regular bacon chopped
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
2 tablespoons brown sugar
1 tablespoon Jamaican jerk seasoning
1 pinch cayenne pepper
2 cups fish stock
1 pound plum tomatoes diced
2 tablespoons minced tarragon
Salt to taste
1 tablespoon butter - (to 2 tbspns)
3 ounces medium shrimp peeled, deveined, and coarsely chopped
3 ounces snapper, mahi-mahi or grouper coarsely chopped
3 ounces stone crab meat or other crab flaked
Small-size croutons
Sliced green onions

Steps:

  • In a large saucepan, cook the bacon until lightly crisped. Add the onions, celery and leeks and cook over medium-low heat until translucent, 10 to 15 minutes. Add the brown sugar and cook 3 minutes longer. Stir in the jerk seasoning and cayenne. Cook, stirring, for 1 minute, then add the fish stock and tomatoes. Bring just to a boil, then lower the heat and simmer uncovered for 30 minutes. Add the tarragon and salt to taste; cover to keep hot. Heat the butter in a medium skillet, add the shrimp and fish and cook over medium heat until just opaque through. Add the crab and stir gently until heated. Distribute the seafood among shallow soup bowls. Ladle the hot soup base over and garnish with croutons and green onions, if desired. This recipe yields 2 to 4 servings. Jerk seasoning -- a quintessential element of Jamaican cooking -- is becoming more commonly available throughout the country. Look for it in the gourmet spice section of the supermarket or in specialty shops.

CARIBBEAN FISH SOUP



Caribbean Fish Soup image

Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Provided by Toney P

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h5m

Yield 8

Number Of Ingredients 15

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

Steps:

  • Rinse fish with lemon juice; drain.
  • Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
  • Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
  • Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g

SPICY JAMAICAN SHRIMP SOUP



Spicy Jamaican Shrimp Soup image

Make and share this Spicy Jamaican Shrimp Soup recipe from Food.com.

Provided by English_Rose

Categories     Clear Soup

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 teaspoons oil
1 bunch scallion, chopped
1 (7 ounce) can sweetcorn, drained
1 stalk celery, sliced
1 teaspoon jamaican jerk spice
6 ounces large shrimp, defrosted if frozen
2 tablespoons cornstarch
1 3/4 pints vegetable stock

Steps:

  • Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
  • Add the jamaican jerk seasoning and the shrimp.
  • Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.

Nutrition Facts : Calories 108.8, Fat 3.4, SaturatedFat 0.5, Cholesterol 67.8, Sodium 140.2, Carbohydrate 10.1, Fiber 0.8, Sugar 1.3, Protein 9.9

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