Time 15m Yield 4 serving(s) Number Of Ingredients 8 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.
Yield 6 large servings Number Of Ingredients 15 Steps:
In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown. Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot. After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more. Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.
Time 40m Yield 10 serving(s) Number Of Ingredients 14 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.
Time 55m Yield 4 servings Number Of Ingredients 17 Steps:
Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, kale, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes. Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle the stew into warm bowls and serve.
More about “jamaican shrimp pepper pot soup recipes”
Time 30m Yield 6 servings Number Of Ingredients 20 Steps:
In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat. Add oil to a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds. Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent. Add in the okra and cook for 1 minute. Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes. Season the stew with salt and sugar. Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley. Serve the shrimp stew over the grits. Enjoy!
