Caribbean Sweet Potato Soup With Ginger Shrimp |
|
 |
Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Incredibly easy but lovely enough for company. The assortment of condiments allows guest to tailor the entry to taste. Ingredients:
2 small sweet potatoes, diced into 1 inch cubes (about 3 pounds) |
2 1/2 cups unsweetened coconut milk |
6 cups chicken broth |
2 medium limes, juice of |
3 tablespoons ginger, finely grated (or minced) |
2 tablespoons fresh lemon juice |
1 tablespoon fresh lime juice |
1/4 teaspoon sea salt |
1 1/2 lbs large shrimp, peeled and deveined |
4 large bananas, peeled and cut into 1/2 inch thick slices |
1 cup unsweetened coconut, lightly toasted |
1 cup sliced unblanched almonds, lightly toasted |
1/2 cup cilantro, chopped |
1 lime, cut into 8 wedges |
Directions:
1. For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
2. Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
3. For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
4. For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
5. Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.
|
|