Shrimp and Coconut Soup Recipe
Ingredients
- 2 tablespoons of canola or vegetable oil
- 1 onion finely chopped
- 2 scallions finely chopped
- 3 garlic cloves minced
- 1 green bell pepper seeded and finely chopped
- ¼ habanero chili seeded and finely chopped or to your taste
- 2 cups chopped tomatoes
- 2 large carrots peeled and diced
- 2 green plantains peeled and diced
- ½ teaspoon of ground cumin
- 3 cups of water
- 1 pound of large shrimp shell on
- Salt and freshly ground black pepper to taste
- 3 cans 14 oz of coconut milk or more if necessary
- Fresh cilantro chopped
Instructions
Make the refrito:
- In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and sauté until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft.
Making the Soup:
- Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water.
- Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells.
- Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more.
- Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.
Nutrition
Calories: 125kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 205mgPotassium: 452mgFiber: 3gSugar: 6gVitamin A: 5416IUVitamin C: 42mgCalcium: 73mgIron: 2mg
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