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JAMAICAN PEPPER POT SOUP
Yield: 10 servings
10-oz pkg. frozen okra, sliced
1 cup fresh spinach, chopped
1 cup green bell pepper, seeded, chopped
1/4 cup instant minced onion
1 tsp salt
1/2 tsp thyme leaves, crushed
1/2 tsp marjoram leaves, crushed
1/2 tsp rosemary leaves, crushed
1/4 tsp instant minced garlic
Pinch ground red pepper
6 cups chicken stock
2 lb. small shrimp (51-60), peeled, deveined
1 cup canned cream of coconut
10 lime slices
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.
Note: 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.
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Pepperpot Soup 03