Since opening Calabash Luxury Boutique Hotel in 1987, the Garbutt family have not only garnered a well-deserved reputation for providing classic Caribbean luxury that guests return to year after year, but have also been selected as one of the few properties in the Caribbean to join the ranks as a Relais & Châteaux hotel.
From elegant décor to impeccable service, the Garbutt family’s dedication to continually enhancing the property without compromising on their well-renowned family spirit is clear across Calabash – put simply, the features that make this resort so special are truly too numerous to mention them all.
Calabash really comes into its own when it comes to food, boasting the legendary ‘Unique Breakfast’, as well as being home to two of the best-known and best-loved restaurants in Grenada – including Rhodes Restaurant. During a stay here, foodies can enjoy having fine, expertly created cuisine during every moment of their stay.
Here, we’re delighted to share with you the official recipe for Calabash’s iconic Shrimp & Callaloo Tart.
Calabash Luxury Boutique Hotel, Grenada
Shrimp & Callaloo Tart
4x blind-baked individual tart cases
12 large cooked tiger shrimp
Parmesan, for serving
For the callaloo puree
12 oz (340g) chopped callaloo or spinach
3.5 fl oz (100ml) coconut milk
1 mild chilli, finely chopped
2 small shallots, finely chopped
2 cloves of garlic, finely chopped
For the sauce
2 small shallots, finely chopped
1 bay leaf
9 fl oz (266ml) dry white wine
9 fl oz (266ml) fish stock
10 fl oz (295ml) double cream
2 oz (56g) unsalted butter
To make the callaloo puree:
Melt a knob of butter and sweat off the chilli, garlic and shallots on a medium heat without colouring for 3-4 minutes. Add the coconut milk and bring to the boil, add the chopped callaloo, stir and cover with a tight-fitting lid, reduce the heat and allow to cook for about 5 minutes or until callaloo is tender.
Place the ingredients into a food processor and blitz to a puree. Season the puree with salt, pepper and a little sugar, put to one side and keep warm.
To make the sauce:
Melt a knob of butter and add the shallots and bay leaf – cook on a medium heat without colouring for 2-3 minutes. Add the white wine and bring to a rapid simmer over a medium heat, cooking until the wine has reduced by two thirds. Pour in the fish stock and again reduce by two thirds.
Add the double cream and return to a low simmer. Allow to cook and slightly thicken for 6-8 minutes, so the cream can take on all the flavours. Season with salt and pepper and strain through a fine sieve. Before serving, add the 2 oz of cold butter and blitz into the sauce with a hang blender to enrich the flavour.
Assembling the tarts:
Take the blind-baked cases and put 1 heaped tablespoon of warm callaloo puree in each.
Split 8 of the shrimp lengthways and lay them onto the puree. Spoon over the white wine sauce to coat the prawns completely, then sprinkle with parmesan over the top. Place the tarts under a medium grill and colour to a rich golden glaze.
To serve the tarts, dress the centre of the plates with a spoonful of the remaining sauce and sit the tart in the centre. You can dress the outside of the dish with a few drops of parsley which can be made simply by putting some blanched flat leaf parsley with some olive oil into a blender and blitzing to a light puree.
Finally, place the remaining whole shrimp on top of the tart. Enjoy!
To sample more of Calabash Luxury Boutique Hotel’s celebrated cuisine, get in touch with our Caribbean Travel Specialists for a bespoke itinerary and quote.
This article and recipe appeared in the Autumn/Winter 19 Other Shores magazine. Read more or order your own copy here.