Chef Dixie Fingal-Rock Innes shares her ‘light and refreshing’ family recipe for Dominican shrimp souse

This year’s theme for Black History Month is Honouring Our Communities (Picture: Supplied)

The theme of Black History Month this year is ‘Honouring our Communities’ and, as such, Metro is celebrating the Black people doing amazing things for food and culture in the capital.

The Diaspora Dish, Metro’s newsletter focusing on African and Caribbean chefs from across the diaspora, is back for a second series. Over the next four weeks, they will share their signature recipes and the stories behind them.

First is Dixie Fingal-Rock Innes with a family recipe we’ve been lucky enough to get our hands on: Dominican shrimp souse.

Dominican souse is made across various Caribbean islands

Souse is a light and fresh broth served cold – and made across many different Caribbean islands. In Barbados, it’s paired with pudding (steamed sweet potato) and is their national dish. But chef, recipe writer and food podcaster Dixie puts her own twist on it. 

‘I am ashamed to say that sadly mine and my guests’ palates are not accustomed to such parts of the animal (souse is traditionally made withpork trotters, snout, or tail), so I sub with cooked shrimp, or chickpeas for the vegetarians,’ she says.

Born and raised in South Wales to a British father and a Dominican mother, Dixie grew up above her parents’ deli and wine merchants in Monmouth, which stocked Caribbean produce.

She was mentored by the late Anthony Bourdain on Channel 4’s The Taste in 2014, and has since cooked at some of London’s best-loved restaurants, including Sohaila, Padella and E5 Bakehouse.

Now she develops recipes and hosts Dominican supper clubs, and souse goes down a treat. 

‘No one’s ever heard of Dominica, so it’s fun to show people something different,’ she says. ‘I like to give people a little bit of history and play soca and calypso music.’

Here’s how to make Dixie’s shrimp souse at home

Serves four as a light starter or two as a light main. Preparation: 30 minutes

Ingredients

1/2 cucumber

200g cooked prawns (or chickpeas)

2 teaspoons salt

2 cloves of garlic, minced

1 red or green chilli, finely chopped 

1 small handful of parsley, finely chopped 

5 sprigs of thyme, striped off the stalk

2 spring onions, finely chopped 

300ml cold water

Juice of 1 lime

Method

Firstly, peel the dark green skin off the cucumber, cut in half length ways and then finely slice into half-moons, set aside.

In a bowl combine all the ingredients. Add the sliced cucumber and thoroughly mix. 

Cover and place in the fridge for 1-2 hours to let the flavour develop and mingle. 

Serve

Serve ladlesful of the chilled souse in bowls. This deceivingly dainty dish always goes down a storm at the start of the meal served alongside freshly fried Caribbean bakes or nice warm bread. 

Bon appetit!

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