⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

🍽 Ingredients

• 1 bunch Callaloo
• 1 medium Onion
• 1 Scotch Bonnet pepper
• 2 cloves Garlic
• 1 cup Crab meat
• 1/2 cup Shrimp
• 1/2 cup Coconut milk
• to taste Salt
• to taste Black pepper
• pinch Nutmeg

📖 Instructions

1. First things first, wash your callaloo thoroughly! I can't stress this enough – gritty callaloo is a culinary crime scene. Give it a good rinse, then chop it roughly. Don't be too precise; we're aiming for rustic charm, not surgical precision.
2. Next, grab a large pot, fill it about halfway with water, and bring it to a boil over high heat. Once boiling, toss in your chopped callaloo and let it boil for about 5-7 minutes, or until it's wilted but still vibrant green.
3. While the callaloo simmers, let's prep the other stars of this show. Finely chop your onions and scotch bonnet peppers (remove the seeds for less heat, unless you like to live on the edge). Mince the garlic. I usually end up with way too much garlic, but hey, that's never a bad thing, right?
4. Now, get your large skillet hot, preferably with a little coconut oil, and sauté the onions until they're translucent – a good 5 minutes should do it. Then, toss in that minced garlic and the scotch bonnet peppers – watch out for splatters – and cook for another minute or two until fragrant.
5. Drain the callaloo in a colander. Seriously, don't skip this step; nobody likes soggy callaloo. Once drained, give it a rough chop – we want smaller pieces, not huge leaves.
6. Now, the fun part. In that same skillet, add your callaloo to the sautéed onions, garlic, and peppers. Stir well to combine. Season generously with salt, black pepper, and if you're feeling fancy, a pinch of nutmeg. It's amazing what a tiny bit of nutmeg does!
7. In a bowl, whisk together your shrimp and crab meat with a little seasoning – salt and pepper are perfect. Once the callaloo has softened a bit (about another 3-4 minutes), gently toss in your shrimp and crab. You're aiming for tender, not rubbery, seafood!
8. Finally, add your coconut milk, stir to combine, and allow to simmer for a few more minutes, so the flavours blend beautifully. If the sauce gets too thick, you can always add a splash of water.
9. Once you are happy with your culinary creation, taste it! Always taste – it's the only way to ensure perfection! Adjust seasonings as needed. It is done when you are happy with the taste!

📝 Notes

• Feel free to adjust the amount of scotch bonnet pepper according to your spice preference.
• If you don't have fresh crab meat, canned crab meat works, too.
• You can add other vegetables, like okra, for extra flavor and texture.