Grenadian Callaloo Soup with Coconut & Crab/Shrimp – Authentic Grenada Recipe

Ingredients for Grenadian Callaloo Soup with Coconut & Crab/Shrimp (4 Servings)

• 1.25 lbs (or 2.5 cups) young callaloo or spinach leaves, prepped into bite-sized pieces
• 1.5 cups plump shrimp, washed and trimmed
• 1 cup coconut milk
• 1 medium onion and 3 cloves garlic, finely minced with fresh thyme
• 1.5 tbsp traditional Grenada seasoning (garlic, scallions, nutmeg, hot pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh thyme for 3–4 minutes until fragrant.
2. Stir in garlic, scallions, nutmeg, hot pepper and toast for 45 seconds to release the essential oils of Grenada's kitchen.
3. Add young callaloo or spinach leaves and plump shrimp, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in coconut milk, adjust seasoning, and ladle steaming hot into deep bowls.