Amazing Shrimp Callaloo (Spinach Soup) #TastyTuesdays | CaribbeanPot.com

hey what's up so this curse here Caribbean pod calm vibes end up in the kitchen as usual Sunday evening is getting late your boy was jonesing for some callaloo no crap can't get crab anywhere these days no big deal no salt beef nothing like that so in today's recipe we're doing something a little bit different you will see the ingredients well you know I gotta use what I have available to me here in Canada but today we're doing a shrimp callaloo know not to be confused with Jamaican Khalu we're talking these southern parts of the Caribbean now callaloo is sort of a soup and it's found on the dinner table or the lunch table on every Sunday throughout the Caribbean now their money got all of it no shrimp I mean no crabs or shrimp you can allow this one why does it up the first thing we need we need to do and I'm using here shrimp with a head on and everything still so because I'm gonna make a stock out of the shell on so you're just gonna take the hair to rip it off and we're gonna wash it I didn't wash quite a bit already but I'm gonna wash this some more so in goes the head in there and you see that we want to wash that out you're gonna get rid of that and then as I've shown you the passo to peel and devein shrimp but just going on pinch from the bottom and remove the shell and I'm putting it out if you guys can see that into a bowl there because I'm gonna use that for making the sort of stock to help cook this so I have here one peeled and I removed a head off the shrimp shrimp then I'm taking a knife and along the curve I'm gonna go in and slice maybe about half of a centimeter down and that is where you're gonna get the sort of vein or the guts are we gonna take that time we're gonna discard that that's gonna go down to think I'm gonna rinse this now so this is a shell about appealed and devein shrimp here I'm gonna rinse that out in a second I'm just gonna continue doing the same thing I just did there and squeeze that out get out of rinse and use the head in there I do apologize for repeating myself here but I really want you guys to see what doing I also have a video on the food FAQ channel showing you how to peel and devein shrimp so I'm just gonna go ahead and I'm gonna collect all the shell there and we gonna have all the clean shrimp to the side got a saucepan here heating a deep saucepan heating on a medium flame and I'm gonna go over to bit of butter qapla tablespoons of butter I'm just gonna move that around a bit and this this next ingredient it totally optional but I found celery in my fridge so I'm just gonna go in with that celery heat on a medium I just want to sweat that for about 30 seconds or so then I'm gonna go in with some fresh ground black pepper without a quick stir and I like using celery because it gives the stock a sort of a nice flavor and that butter you know you can't go wrong with butter as well too nice and rich and here's all the skin the peel and the head from that shrimp we're just gonna go in with that we want to give that a good mix I mean one not to change color as it heats up its gonna Bowl orange in color orange red actually and you can see it's already starting to change color oh here's the thing guys making this sort of shrimp stock or seafood stock the kitchen will have a bit of a to start with but as we get cooking that color on my you kitchen will be smelling delightful a doctor so I'm just going to give that one more minute just to really pull out most of that flavor from that celery and the shrimp and then I'm gonna crank up my heat to high and I'm gonna go in with about three cups of water we want to bring that up to a boil and then reduce it to a simmer and let it go for about 25-30 minutes or so I'm gonna switch this over to another burner now and we're gonna start with the actual color and Lloris by now already that this is not your mommy's shrimp accordion Carlo this is uncle Chris gosh got a lot of room people call me uncle Chris makes me feel old boy what all right olive oil deep and this is where we're gonna start getting things nice and exciting some onions that is a medium onion diced up two scallions my heat is on low at this point the pup was eating on there for about three or four minutes and this is where we're gonna get most of that flavor yes there are traditional recipes on the website this one that's a little bit different I'll be treating this more like a soup than anything else but see what it works you see well as well one scotch bonnet pepper diced up here's the thing guys if you don't want the heat but you want the flavor you can keep the pepper whole and yeah boil you can fruit it in there that is cool and I've got here some fresh thyme it's gonna peel back we don't want any of the top stems in there all the ingredients I use here today will be listed down in the description of the video and the recipe will find its way eventually onto Caribbean 4.com that's right the widow there are many recipes I have to post but it usually find its way there more black pepper and I won that on lure that's it because I won that to sweat and really bring out all those flavors as the beasts everything is nice and soft now the kitchen's should have that lovely aroma that time and scallion and garlic and peppers and everything else here we're gonna go now it's and diced pumpkin I love pumpkin and stews and soups and Callooh and everything else give that a good stir to give it a bit more body i'm also cool with some sweet potato [Applause] then we lost the piece of oh please a pumpkinette I'm gonna go in with some salt but I'll be mindful I'll be adding a blue your cube to this so that we'll have some sodium in it as well too next up it's the okra okra and I've gone ahead and I've chopped off the top stem and I've cut off the bottom as well discarded that you guys don't need to see me do this but I'm just gonna keep going and I like a lot of okra okra in my color so I'm using Costa Botes Wow 1520 of these small ones it's not the best or curl I will be honest with you this the most smooth one this one has the ridges I like the more smooth one it's a bit more slimy and has a better taste so I'm just gonna continue out into your career in there give it a stir and we want everything nice and incorporated so just quickly show you we've got that shrimp stock or in there and let's just move the camera back I do apologize for the shakiness there we go and here's where no we're gonna go in with spinach and Mike in the Carribean you would typically use dashing Bush which is the the leaves of the dashing plan which we call bhaji or dash into the bush leaf but in my case II I'm in North America when I do get it the leaves are terrible so my case I'm gonna go in with two pounds of baby spinach but I'm gonna give it and wash it then give it a rough chop and then we're gonna toss it into the pot here and there we go with that chopped up baby spinach you want to use baby spinach cuz it a little bit more mild they don't have that sort of bitter aftertaste that fully grown spinach he usually has and it will seem like a lot as we we cook this down here but as it cooks through it's all gonna drop down it's all gonna fit into that pot but I must say you be required to start well to have a big pot I'm making quite a bit here the only thing is I wish I had some more shrimp I didn't buy enough shrimp I could probably use two pounds of shrimp instead of the one pound that I purchased there what I do I usually drink it as a soup and then I package it into freezer proof containers and I put it in the freezer and it tall's out you know it lasts for at least three or four months in the freezer guaranteed trying my best not to make a mess on the stove I just cleaned it recently I don't know what it is man I go away on vacation on work or whatever I come back and my kids yo they have a time on this stove boy so I'm just gonna keep working it down and I'm gonna keep adding more of that chopped spinach in there Oh probably one request can I use frozen spinach and frozen okra while I have never used it I'm sure it will work as well so if you're stuck in a country where you can't get it fresh give that a try the frozen stuff usually works good as well one of the key ingredients in color is coconut milk and I'm gonna go in here with a cup and a half of coconut milk this is straight out of a can I don't have freshly made coconut milk at this point but the reason why I'm adding it now I'm not a little bit later I want that liquid to help give that quick rinse I want that liquid to help start cooking everything down and let that spinach start organizing itself here's also well going with that shrimp stock that we mean and you're gonna use a strainer because we don't want none of these the bits and pieces to go in there all that does my shrimp flavor and you notice how we use the entire shrimp there set that aside we're gonna turn my heat up here not because I want to bring this up to a boil try to come up to a boil on you notice what I mentioned earlier boat the spinach will turn down and here we're gonna go in with the final sort of flavor ingredients I've got two fish bullion on one vegetable bloom it's gonna go break it in there you want to bring that up to a boil and reduce it to a simmer put the lid on there and let that slowly cook until everything breaks down and it comes together nicely you'll need some patience for this because to be honest with you the slower it cooks and everything else the better the end product will be got a nice bubble going on there now I'm just gonna give that a quick stir turn my heat down so we just have a simmer going on let that slowly cook for about an hour and 20 minutes yeah I said low and slow my lid back on slightly ajar so you're gonna leave a space there for it to breathe right you've been going now for about an hour and 15 minutes every so often I came in and I started you can see it's all coming down it's breaking apart and everything now we want to play around with the texture but before we do that taste it for salt and adjust it accordingly I didn't have to add any saw because those are bullion cubes I added plus remember earlier I added some salt in there that was enough to properly seasoned this for me if Oh running out of breath there boy if you floated that pepper on in there you may want to fish it out now because we're going in with a swizzle stick if you don't have a swizzle stick you can use a whisk the whisk may be a bit challenging you can take some out put it into a blender and work it that way or if you have a stick blender you can certainly do that as well and all I'm doing with the swizzle stick is working it because you want to break up everything now those pieces of pumpkin the sweet potato the Old Crow okra and that is one of the key ingredients I love the sort of texture you get from that okra and that thing is killer so I'm just gonna continue working this you know you're probably wondering where is the shrimp well we're gonna get to that in a second I just want to break this up and then we'll get to that and here is the shrimp all clean and everything else I'm gonna go in with some salt just a tiny bit of salt in there and some Caribbean green seasoning I will have a link to the recipe for this down in the description below and you just want about 1/2 of a teaspoon of that and you're gonna give it a quick stir it's been sitting in the fridge after I cleaned it and this is why I said for the amount of callaloo I made there I'm not a pound of shrimp would have been ideal just give it a quick mix and later sit for maybe about five minutes nothing more in five minutes just a marinade gently skinny the last little working over yeah there's a bit of a workout but I much prefer this old-school swizzle stick they can notice how it's breaking it down it's a nice thick wholesome soup and I know my West Africans are probably watching this and thinking yo that's something like what we meet Colton in West Africa man so I'm just gonna go ahead one more time break that down nicely remember to taste it for salt and here's where now we're gonna add the shrimp season shrimp to it to be honest with you I'm just going to work it in there I'm gonna turn off the heat now I let the residual heat cook the shrimp because remember we're not trying to get any overcooked shrimp the whole idea is to get a nice pork juicy shrimp and the residual heat in here is enough to to fully cook that shrimp Chrissy a Caribbean pot calm always a pleasure to have you guys here in the kitchen with me remember to leave comments down below I try my best to answer comments the first 24 hours after a video goes live so after about four or five minutes in that residual heat we've got a nice big plump shrimp on one of you guys can see them look at that boy that is gonna be just wicked no here's the thing I'm gonna drink this as a soup traditionally we this with rice with stewed meats with macaroni pie boil sweet potato plant in all kinda niceness tonight be like a soup gosh cow it

Channel: caribbeanpot

Views: 152,431

Keywords: trinidad, trinidad callaloo, chris de la rosa, crab and callaloo, trinidad and tobago, jamaican callaloo, callaloo soup, spinach callaloo, how to make callaloo, trini callaloo, caribbean callaloo, gluten free, pescatarian, soup, jamaican soup, jamaican callaloo soup

Id: Q27-xs0kZMM

Length: 16min 8sec (968 seconds)

Published: Tue Mar 06 2018