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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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LCBO Food and Drink Winter 2000 Ingredients:
2 tablespoons vegetable oil |
1 onion, chopped |
3 green onions, chopped |
1 tablespoon chopped garlic |
1/2 teaspoon dried thyme |
1/2 teaspoon ground allspice |
1 whole scotch bonnet peppers or 1 whole jalapeno pepper |
4 cups chicken broth |
1 bunch spinach, cleaned and sliced |
1/2 cup coconut milk |
8 ounces peeled shrimp |
1 tablespoon lime juice, to taste |
salt & freshly ground black pepper |
Directions:
1. Heat veg oil in large soup pot on med-high heat.
2. Add onions and saute for 3 mins or til softened slightly.
3. Add green onions,garlic,thyme,allspice and hot pepper of choice.
4. Saute for 1 more minute.
5. Add broth and bring to boil.
6. Add spinach and coconut milk.
7. Reduce heat and simmer for 10 to 15 mins or til spinach is limp.
8. Remove hot pepper and discard.
9. Add shrimp and cook for another 2 minutes or til pink and curled.
10. Add lime juice, season well with salt and pepper.
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