Jamaican Shrimp Pepper Pot Soup Recipes

CARIBBEAN PEPPER POT SOUP

Steps:

• Cook onions in oil in a skillet until tender.
• Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
• Stir to mix well.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
• Add coconut milk and stir well.
• Set crockpot to high and cook for 15-20 minutes more.
• Garnish with cilantro before serving.

JAMAICAN PEPPER POT SOUP

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.

SPICY JAMAICAN SHRIMP SOUP

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.

JAMAICAN PEPPER POT SOUP

Steps:

• Wash the callaloo then chop finely boil in water with the corned beef until beef is tender, usually about 2 hours.
• Add the coconut milk, yam, okras, scallion, hot peppers, and black pepper add additional water if necessary, simmer for 30 min and your soup should be ready to serve.