Jamaican shrimp soup, often called "soup" or "stew," is a staple comfort food that reflects the island's reliance on fresh seafood, root vegetables, and aromatic herbs. Historically, it was cooked in large pots over open fires in homes and street stalls, providing warmth and nourishment during cooler evenings.

In coastal parishes, the soup may feature larger prawns and a richer broth made with fish stock, while inland versions often use more starchy vegetables like yam or dasheen. Some regions add coconut milk for a creamier texture, but the core ingredients—pumpkin, corn, and dumplings—remain consistent.

It is typically served hot in a deep bowl, accompanied by a side of hard‑tack bread or boiled green bananas. Diners eat it with a spoon, pulling the shrimp shells off as they go, and often enjoy a side of fresh Scotch bonnet pepper for extra heat.

The soup is popular during cooler evenings, family gatherings, and festive occasions such as Christmas Eve "Jonkanoo" parties or community street fairs. Its warming qualities make it a favorite comfort dish during the rainy season.

The combination of sweet West Indian pumpkin, fresh field corn, and simple flour‑water dumplings creates a thick, hearty texture that is distinct from other Caribbean soups. The use of whole shrimp shells adds a deep, briny flavor that many other cuisines omit.

Traditional ingredients include West Indian pumpkin (calabaza), fresh field corn, whole head‑on shrimp, allspice (pimento), fresh thyme, and scallions. Acceptable substitutes are butternut squash for pumpkin, sweet corn if field corn is unavailable, and peeled shrimp if shells are undesirable, though flavor will be slightly reduced.

Pair the soup with fried plantains, boiled green bananas, or a side of rice and peas. A simple avocado salad or a slice of hard‑tack bread also complements the rich broth.

Common errors include overcooking the shrimp, which makes them rubbery; adding the dumplings too early, causing them to disintegrate; and forgetting that the soup mix is salty, leading to an overly seasoned broth. Adjust seasoning after the mix is added.

Fresh herbs lose their bright, volatile aromatics when cooked for long periods. Adding thyme and scallion at the end preserves their fresh, slightly peppery flavor, giving the soup a lively finish that balances the deep, savory base.

The YouTube channel Feed & Teach focuses on approachable, culturally respectful cooking tutorials that highlight Caribbean and African diaspora cuisines, offering step‑by‑step guidance and storytelling about food heritage.

Feed & Teach emphasizes the cultural context behind each dish, often discussing history, regional variations, and the sensory experience of eating, whereas many other channels focus mainly on technique without delving into cultural storytelling.