Jamaican Curried Shrimp & Mango Soup
- Number of Servings: 4
Ingredients
1 tablespoon extra-virgin olive oil1 large onion, chopped2 stalks celery, sliced4 cloves garlic, chopped2 tablespoons curry powder2 cups chicken broth1 14-ounce can “lite” coconut milk3 ripe mangoes, diced (see Tip)1 1/4 pounds raw shrimp (21-25 count; see Note), peeled and deveined1 bunch scallions, sliced1/4 teaspoon salt
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.
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.
4 servings, about 2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user SARA2925.
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.
4 servings, about 2 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user SARA2925.
Nutritional Info Amount Per Serving
- Calories: 329.3
- Total Fat: 8.3 g
- Cholesterol: 217.8 mg
- Sodium: 705.7 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 4.7 g
- Protein: 31.2 g
Member Reviews