Name: Jamaican Pepper Pot Soup
Ingredients: 10-oz pkg. frozen okra, sliced; 1 cup fresh spinach, chopped; 1 cup green bell pepper, seeded, chopped; 1/4 cup instant minced onion; 1 tsp salt; 1/2 tsp thyme leaves, crushed; 1/2 tsp marjoram leaves, crushed; 1/2 tsp rosemary leaves, crushed; 1/4 tsp instant minced garlic; pinch ground red pepper; 6 cup chicken stock; 2 lb. small shrimp (51-60), peeled, deveined; 1 cup canned cream of coconut; 10 lime slices

Jamaican Pepper Pot Soup

Ingredients

10-oz pkg. frozen okra, sliced
1 cup fresh spinach, chopped
1 cup green bell pepper, seeded, chopped
1/4 cup instant minced onion
1 tsp salt
1/2 tsp thyme leaves, crushed
1/2 tsp marjoram leaves, crushed
1/2 tsp rosemary leaves, crushed
1/4 tsp instant minced garlic
pinch ground red pepper
6 cups chicken stock
2 lb. small shrimp (51-60), peeled, deveined
1 cup canned cream of coconut
10 lime slices

Instructions

Yield: 10 servings. 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. Note: Also called callaloo, this dish has many guises and often is made with meats. The dish dates back to the Arawak Indians, who prepared a stew that was kept going on the fire with the addition of new ingredients every day. This version is made simply with shrimp.