Jamaican Curried Shrimp & Mango Soup

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Jamaican Curried Shrimp & Mango Soup
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.