SEAFOOD PEPPER POT SOUP RECIPES

Name: Jamaican Shrimp Pepper Pot Soup
Cook time: 40 min
Total time: 40 min
Yield: 10 serving(s)
Ingredients: 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

JAMAICAN SHRIMP PEPPER POT SOUP RECIPE - FOOD.COM

Jamaican Shrimp Pepper Pot Soup Recipe - Food.com 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.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

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.

Nutrition Facts : Calories 222.3, FatContent 8.7, SaturatedFatContent 5.4, CholesterolContent 142.6, SodiumContent 591.9, CarbohydrateContent 12.3, FiberContent 1.8, SugarContent 5.8, ProteinContent 23.7

PEPPER POT SOUP RECIPE - MARCIA KIESEL | FOOD & WINE

Pepper Pot Soup Recipe - Marcia Kiesel | Food & Wine image

This soup from Marcia Kiesel combines warming chiles and vitamin-rich spinach.More Soup Recipes

Provided by Marcia Kiesel

Total Time 3 hours 35 minutes

Yield 8 to 10

Number Of Ingredients 13

Ingredients

4 smoked ham hocks
2 large onions—1 halved, 1 chopped
2 Scotch bonnet chiles—1 whole, 1 seeded and minced
2 1/2 pounds spinach, stemmed
3 tablespoons vegetable oil
6 large scallions, coarsely chopped
4 large garlic cloves, minced
2 large thyme sprigs
1 large green bell pepper, diced
1 tablespoon minced fresh ginger
1 teaspoon ground allspice
2 1/2 pounds medium shrimp, shelled and deveined
Salt and freshly ground pepper

Steps:

In a pot, cover the hocks, the halved onion and the whole chile with 18 cups of water and bring to a boil. Cover partially and simmer until the hocks are tender, 1 1/2 hours. Strain the stock. Remove the meat from the hocks, cut into bite-size pieces and refrigerate.
Heat a saucepan. Rinse the spinach, add handfuls to the saucepan and wilt; transfer to a food processor and coarsely puree.
In the pot, heat the oil. Add the chopped onion, minced Scotch bonnet, scallions, garlic, thyme, bell pepper, ginger and allspice. Cover and cook until the vegetables are softened. Add the ham stock and bring to a boil. Cover partially and simmer for 40 minutes. Add the spinach and simmer for 15 minutes. Discard the thyme. Add the ham and shrimp and simmer until just cooked. Season with salt and pepper and serve.

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