The Ultimate Seafood Callaloo #tastyTuesdays | CaribbeanPot.com

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Canned tuna provides a budget-friendly protein alternative.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is more affordable and still adds creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Habanero offers similar heat and flavor.

callaloo leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is widely available and nutritious.

Prepare the starch by peeling and chopping yam, aloes, and sweet potato.

Rinse crab legs in cold water and lime juice, scrub and crack claws.

Peel shrimp, removing shells and intestines, and rinse.

Use a smaller stock pot on medium flame, add a couple tablespoons of butter.

Add a medium onion, fresh thyme, fresh parsley, celery leaves, and smashed garlic to the pot.

Sweat the mixture for about 4-5 minutes until fragrant.

Add the shells from lobster and shrimp to the pot, stir to combine.

Add sea salt and about 8 cups of water, bring to a rolling boil.

Reduce the heat and let the stock simmer for about 45-50 minutes, stirring occasionally.

Strain the stock and set aside for later use in the callaloo.

Prepare callaloo by washing and chopping callaloo leaves, okra, and baby spinach.

Chop the callaloo leaves into ribbons and okra into one-inch pieces.

Combine the callaloo, okra, and spinach in a large pot with the prepared seafood and stock.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens