Every so often one of our Soup fans shares one of their favorite soup recipes with us and this one looked delicious, and interesting. We agree with contributor Nicole Drouin Salemi, that there is nothing like fighting the cold temperatures Jack Frost throws our way with a little Jamaican Curried Shrimp & Mango Soup.
Jamaican Curried Shrimp & Mango Soup
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| Serves | 4 |
| Meal type | Celery, Chilies, Shrimp |
| Season | Spring, Summer |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion chopped
- 2 stalks celery sliced
- 1/2 Jalapeno peppers minced (optional)
- 1 tablespoons curry powder
- 1 teaspoon Berbere blend spice
- 1 teaspoon dried thyme
- 1c clam juice
- 1 c veg stock
- 1 14-ounce can “lite” coconut milk
- 3 ripe mangoes diced (see Tip)
- 1 1/4 pounds raw shrimp (21-25 count; see Note), peeled and deveined
- 1 teaspoon Lemon juice
Note
* I served this over bulgar but over any grain or rice would be good.
Directions
| 1 | Heat oil in a Dutch oven over medium heat. |
| 2 | Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. |
| 3 | Add chile (if using), curry powder, berbere blend spice and thyme; stir constantly for 30 seconds. |
| 4 | Add clam juice and veg stock, coconut milk, mangoes and lemon juice. |
| 5 | Bring to a simmer over medium-high heat. |
| 6 | Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes. |
| 7 | Add shrimp and cook until pink and firm, about 3 minutes. |