Caribbean🥣 Soups & stews

Channa and Aloo with Shrimp

Name: Channa and Aloo with Shrimp
Total time: 50 min
Cuisine: Caribbean
Ingredients: ¾ lb shrimp; ½ lime juice; 1 tbsp Caribbean green seasoning; 1 tsp curry powder; ~½ tsp salt; ~¼ tsp fresh ground black pepper; 3 tbsp olive oil; ~1 medium onion; ~3 cloves garlic; 1 whole Scotch bonnet pepper; ~1 tbsp curry powder; ~½ tsp ground Masala; ~¼ tsp turmeric; 4 potatoes; ~1 can chickpeas; 3 cups cool water; ~1 tsp roasted cumin; ~3 tbsp cilantro; ~1 tbsp culantro

⏱ 50 min

A classic Caribbean curry dish, especially popular in Trinidad and Tobago and Guyana. This aromatic curry combines chickpeas, potatoes, and shrimp seasoned with Caribbean spices and fresh herbs.

High-protein

Adapted from a video by caribbeanpot

Channa and Aloo with Shrimp | CaribbeanPot.com

Watch on YouTube

Ingredients

shrimp¾ lb
lime juicefor washing the shrimp½
Caribbean green seasoning1 tbsp
curry powder1 tsp
saltto taste, adjust later~½ tspest.
fresh ground black pepper~¼ tspest.
olive oil1.5 tbsp for shrimp marinade, 1.5 tbsp for the pot3 tbsp
onion~1 mediumest.
garlic~3 clovesest.
Scotch bonnet pepper

Steps

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1
Clean and prepare the shrimp: peel and devein, then wash with lime juice and cool water.
2
Season the shrimp: combine with Caribbean green seasoning, curry powder, salt, black pepper, and olive oil. Mix well without long marinating.
3
Partially cook the shrimp: quickly sear in the hot pot for about 1.5 minutes until they turn opaque and firm. Remove to a clean bowl, leaving the seasoning liquid in the pot.
4
Prepare the chickpeas: drain canned chickpeas and rub gently in water to remove the thin outer skins, which will float to the surface.
5
Prepare potatoes: peel and cut 4 large potatoes into approximately 1 cm cubes, keeping them in water to prevent discoloration.
6
Build the flavor base: add more olive oil to the pot, then add onion, garlic, whole Scotch bonnet pepper, black pepper, and Caribbean green seasoning.
7
Toast the spices: add curry powder, ground Masala, turmeric, and other spices. Stir and allow them to toast and bloom for 6-7 minutes to release their flavors.
8
Add potatoes: drain and add the potatoes to the pot. The water clinging to them will help deglaze the pan and coat the potatoes with the spice mixture.
9
Add chickpeas: stir in the cleaned chickpeas and season with salt.
10
Add water and bring to boil: pour in 3 cups of cool water (including the liquid from the shrimp seasoning bowl) and bring to a boil over medium-high heat.
11
Simmer until potatoes are tender: reduce heat to medium-low and maintain a gentle boil for 20-25 minutes until potatoes are very tender and beginning to break apart.
12
Thicken the gravy: using the back of a spoon, gently crush some potato pieces against the pot wall to thicken the sauce. The mixture will further thicken as it cools.
13
Taste and adjust seasoning: add more salt as needed to suit your preference.
14
Add cumin and herbs: stir in roasted cumin and fresh cilantro (or culantro if available) and reduce heat to medium-low.
15
Add back the shrimp and finish: add the pre-cooked shrimp back to the pot, gently stir to combine, then turn off the heat. This allows the shrimp flavor to infuse without overcooking.

Channa and Aloo with Shrimp

Ingredients

Steps

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