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 chili, minced (optional)
- 2 tablespoons curry powder
- 1 teaspoon dried thyme
- 2 cups seafood broth or stock or clam juice
- One 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 bunch scallions, sliced
- 1/4 teaspoon salt
- : 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.
- Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21-25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Heat the oil in a Dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until beginning to brown, 3-5 minutes. Add the garlic, chili (if using), curry powder and thyme; stir constantly for 30 seconds. Add the broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce the 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 the shrimp and cook until pink and firm, about 3 minutes. Stir in the scallions and salt.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
378 calories; 13g total fat; 6g total saturated fat; 172mg cholesterol; 604mg sodium; 39g carbohydrates; 6g fiber; 28g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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