Jamaican Seafood Soup Recipes

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 SEAFOOD SOUP RECIPE

Steps:

• In a large saucepan, cook the bacon until lightly crisped. Add the onions, celery and leeks and cook over medium-low heat until translucent, 10 to 15 minutes. Add the brown sugar and cook 3 minutes longer. Stir in the jerk seasoning and cayenne. Cook, stirring, for 1 minute, then add the fish stock and tomatoes. Bring just to a boil, then lower the heat and simmer uncovered for 30 minutes. Add the tarragon and salt to taste; cover to keep hot. Heat the butter in a medium skillet, add the shrimp and fish and cook over medium heat until just opaque through. Add the crab and stir gently until heated. Distribute the seafood among shallow soup bowls. Ladle the hot soup base over and garnish with croutons and green onions, if desired. This recipe yields 2 to 4 servings. Jerk seasoning -- a quintessential element of Jamaican cooking -- is becoming more commonly available throughout the country. Look for it in the gourmet spice section of the supermarket or in specialty shops.

CARIBBEAN FISH SOUP

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

JAMAICAN SHRIMP PEPPER POT SOUP

Steps:

• 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.