T1's Callaloo and Shrimp

Ingredients

• 2 lbs of raw Extra Jumbo shrimp (peeled and deveined, but save the shells for stock)
• 1 tablespoon extra virgin olive oil
• 2 10 oz packages of frozen chopped spinach OR 1 1/2 - 2 lbs young dasheen bush leaves and stems ( 1 bundle)
• 1 lb pumpkin or calabaza squash, cubed (can buy from the freezer section)
• 1 lb okra sliced into 1 inch pieces or use pre cut frozen okra
• 1 medium carrot thinly sliced
• 1 medium onion roughly chopped
• 4-5 scallions finely chopped (about 1 1/2 cups)
• 1 small bunch thyme about 8 sprigs, whole or chopped finely
• 8 large garlic cloves minced
• 1 Tbsp of Sneaky Bastard Flavor Sauce
• 1 frozen cube of Sofrito
• 1 stalk celery finely chopped, optional
• 2 cups fresh coconut milk or 1 whole can
• 2 cups shrimp stock or water
• salt and pepper

Directions

1. In a large pot over low heat, add 1 tablespoon olive oil, pumpkin, carrots, okra, spinach/dasheen bush bhagee(taro leaf), scallions, celery, onion, thyme, garlic, Sneaky Bastard and sofrito
2. Add coconut milk and shrimp stocket to pot, mix. Season with salt and freshly ground black pepper while stirring to mix
3. Cover and let simmer (low heat) for about an hour or until all ingredients are cooked and soft, stirring every 10-15 minutes to mix and prevent sticking to the bottom.
4. Add shrimp and return to simmer, then turn off the heat. Be sure that all shrimp are submerged
   • Serve with rice or cornbread