Caribbean Shrimp Stew
Succulent Shrimp in a creamy sauce with a little zing!
Caribbean recipes use fresh foods that are enhanced by spices. Coconut Milk is found in many Caribbean soups, stews and sauces. When creating a Caribbean recipe, Limes must also be a key component.
Scotch Bonnet Chiles are also often used in many Caribbean dishes. You can substitute Habanero, Serrano or Jalapeno Peppers if you can’t find Scotch Bonnet. They are hard to find sometimes depending on the season. I used Jalapeno in this recipe because that is what I had on hand. Caribbean recipes are also all about using what you have on hand or what is available and frankly the flavor came out perfect.
For this recipe I am using a mashed root vegetable as my side for the Stew. You could also use rice, but I hope you will think outside the box and make this recipe just as is. It is truly delicious!
CARIBBEAN SHRIMP STEW
- 2 Pounds Raw Large Shrimp, peeled and deveined
- 2 Pounds Turnips, cut into small chunks
- 1 Green Pepper, diced
- 4 Jalapenos, diced with seeds
- 2 Cups Crushed Tomatoes
- 1/2 Cup Chicken Stock
- 4 Limes
- 3 Cloves Garlic, minced
- 1 Small Onion, diced
- 1 Bunch Fresh Cilantro
- 1/4 Cup plus Tablespoons Coconut Milk
- 1-2 Tablespoons Olive Oil
- Caribbean Spice ( I used Nice Spice Peace Out Caribbean)
1. In a medium saucepan, add the Turnips and 4-5 cups of salted water, bring to a boil. Cook until fork tender.
2. Drain the Turnips then mash them with a potato masher. Add 2 Tablespoons Coconut Milk and 2 Teaspoons Caribbean Spice. Mash together so all are combined. Cover and set aside while we make the Stew.
3. Add the Olive Oil, Jalapenos with seeds, Green Pepper, Garlic and Onion to a large sauté pan. Cook over medium/low heat until the Vegetables are tender and slightly brown. Don’t over do it here.
4. Next add the Crushed Tomatoes, Chicken Stock and 2 Tablespoons Caribbean Spice. Stir and cook for 5-7 minutes, covered over medium/low heat. We want to bring the sauce to a nice simmer.
5. Add the Raw Shrimp and simmer just until they are almost done. We don’t want to overcook them and we have two more steps to go!
6. Now add the Coconut Milk and about 3/4 Cup of roughly chopped Fresh Cilantro. Continue to simmer the Stew just until the Shrimp is done.
7. Squeeze the Juice from 3 Limes directly into the Stew. Give everything a good stir.
To serve the Stew, put one small scoop of the Mashed Turnips into a bowl, off to the side. Then ladle the Stew into the bowl as you see here. Garnish with a little extra Chopped Cilantro and a Lime Wedge.
Recipe by: Hot Dish Homemaker