Shrimp & Coconut Soup #RSC |
|
 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
|
Ready, Set, Cook! Hidden Valley Contest Entry A zesty Caribbean Style Shrimp and Pasta makes an easy delicious meal and guaranteed to warm you heart and soul. Ingredients:
4 teaspoons vegetable oil |
8 ounces medium shrimp, thawed, peeled and deveined, patted dry (41-50 count) |
2 1/2 teaspoons curry powder, divided |
1/4 cup thinly sliced shallot |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
1 (1 ounce) packet hidden valley original ranch seasoning mix |
4 ounces angel hair pasta, broken into 2-inch pieces |
1 cup corn kernel |
1 (13 1/2 ounce) can unsweetened coconut milk |
2 tablespoons snipped chives, plus |
additional chives, for garnish |
Directions:
1. Heat half the oil over medium-high heat until just shimmering. Toss the shrimp with 1/2 teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; transfer shrimp to a plate. Reduce heat to medium. Add remaining oil, curry powder and shallots to pan; cook 30 seconds or until shallots begin to soften. Stir in broth and Hidden Valley seasoning mix; bring to a boil. Add pasta and shrimp; cook 3 minutes or until pasta is al dente. Stir in corn, coconut milk and chives; heat through. Ladle into serving bowls. Garnish with chives.
|
|