Saturday, April 23, 2011

Jamaican Curried Shrimp & Mango Soup

We have come to the conclusion that Wegmans frozen shrimp sucks. It's also probably less sustainable than the shrimp at the seafood counter (which I know is frozen on its way to the store, yes, but it isn't from the same source). That being said, we were disappointed with this soup but only because the shrimp tasted weird. The mango was delicious. And I followed the tip for how to cut the mango - way easier than the convoluted way I've always done it. WAY easier. We concluded that we didn't really love the celery in it because it freaked me out with the crunchiness (did I get a piece of shrimp shell? Am I going to die?) so I would probably leave it out. We probably wouldn't make this again but it was definitely interesting to try.

I served it with the always-delicious Caribbean Coconut Rice. Yum!


Jamaican Curried Shrimp & Mango Soup
Eating Well, Jan/Feb 2011

Transport yourself to the islands with this Jamaican-inspired soup, full of fresh shrimp and sweet mangoes. We loved this soup with regular store-bought curry powder, but if you happen to have Jamaican-style curry powder, which has a hint of allspice, this is a great place to use it. Serve with brown basmati or jasmine rice with sliced pineapple for dessert.

1 tablespoon extra-virgin olive oil
1 large onion -- chopped
2 stalks celery -- sliced
4 cloves garlic -- chopped
1 serrano chile -- minced (optional)
2 tablespoons curry powder
1 teaspoon dried thyme
2 cups seafood broth or stock or clam juice
14 ounces “lite” coconut milk
3 ripe mangoes -- diced (see Tip)
1 1/4 pounds raw shrimp -- (21-25 count) peeled and deveined
1 bunch scallions -- sliced
1/4 teaspoon salt

1. Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.

2. Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt.

Servings: 4

Tip: To peel and dice a mango, slice both ends off to reveal the long, slender seed. Set the fruit upright and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.

No comments: