Curried Potato and Pea Soup with Spicy Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. /2 cups diced potatoes, I use Baby Boomers
2. /2 cup diced onion
3. tbsp minced garlic
4. tbsps unsalted butter
5. tbsp flour
6. tbsp indian curry powder (madras)
7. tsp garam masala (indian mixed spice)
8. pinch of crushed red pepper flakes
9. cups chicken broth
10. cup whole milk
11. tsp sugar
12. cup of frozen green peas
13. juice of 1/2 lime
14. salt to taste, plain yogurt, chopped fresh cilantro
15. Sweat potatoes, onion, and garlic in the butter in a large saucepan over medium heat. Cook until onion is soft, 5 minutes.
16. Stir in flour, curry powder, and garam masala; and cook 30 seconds, stirring constantly, add broth, milk and sugar. Bring soup to a boil, reduce to medium-low, cover, and simmer, stirring often, until potatoes as fork-tender, approx 15 minutes. Add peas and simmer 5 minutes. Finish soup with lime juice and salt.
17. Garnish with yogurt and cilantro if desired.
18. Spicy Shrimp:
19. lg. shrimp
20. T. Olive Oil
21. /2 t. paprika
22. /2 t. ground turmeric
23. /4 t. cayenne pepper
24. Salt and Pepper
25. Pat Shrimp dry with paper towels then toss with oil. Combine paprika , turmeric, cayenne, salt and pepper and sprinkle over shrimp.
26. Coat grill pan or large saute pan with spray. Add shrimp and sear until cooked through 1-2 min. side.
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