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One of the last vegetables to survive into the colder months in my Canadian garden, is usually Swiss Chard! And while nothing will replace Chorai or Dasheen-bush Bhaji as far as I’m concerned, Swiss Chard tends to satisfy my cravings. Therefore I’m always grateful to have some I can harvest fresh and get busy in the kitchen on those cold nights.
You’ll Need…
5-6 lbs Swiss chard (washed, trimmed)
1 lb medium shrimp (peeled and deveined)
3 tablespoon olive oil (divided)
1 1/2 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
3/4 tablespoon (divided) salt
3/4 teaspoon black pepper (divided)
4 cloves garlic (smashed)
1/4 Scotch Bonnet Pepper (sliced)
1 1/2 tablespoon Coconut Cream
Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. May I recommend that you use the video below to follow along as much more about the recipe may be discussed there.
It’s important that you not only wash each leaf individually, but you must check the crevices and stems of them as well, as you rinse with cool water. Then remove the stems and chop them into 1 cm pieces and set aside.
Roll the leaves like you’re making a cigar and cut into 1 cm shreds.
Season the cleaned and deveined shrimp with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, Caribbean Green Seasoning and curry powder. Mix well and allow to marinate for about 15-20 minutes.
Heat the pan (deep) on a medium/low flame and add the seasoned shrimp. Stir well and cook for 3 minutes. Now remove the shrimp and set aside. Add the remaining oil to the same pan.
Add the sliced Scotch Bonnet pepper (optional) and garlic, turn the heat to low and cook a further 2-3 minutes.
Add the stems of the Swiss Chard as they will take longer to cook than the leaves, stir well and cover the pot. Allow the water from washing the stems and the steam it will create to deglaze the pan and release all the wonderful flavors. Cook for 4 minutes with the lid on.
It’s then time to remove the lid, turn the heat up to medium and add the washed/cut Swiss Chard leaves to the pot. Top with the remaining salt and black pepper and at this point you may add the coconut cream and mix in well. Should you not have coconut cream, add 1/2 cup of coconut milk.
It may seem like a lot as it crowds the pan, but it wilt quickly.
Cook uncovered for about 8-10 minutes.
Try to burn off any liquid which may have sprouted naturally, then add the pre-cooked shrimp and stir well. As the shrimp heats though for 2-3 minutes, taste and adjust the salt to your liking.
Turn off the stove once everything checks out (no liquid at the bottom of the pan and the salt is ideal) and enjoy with rice or hot Sada Roti.
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