JAMAICAN CURRIED SHRIMP & MANGO SOUP
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce 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 shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt. TIPS & NOTES Tip: 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 to 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.
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Adepoju Blessing
[email protected]This soup is a great way to use up leftover shrimp. It's also a great way to get your kids to eat their vegetables.
zehad shaik
[email protected]I'm not a big fan of shrimp, but I really enjoyed this soup. The mango and curry flavors really complemented each other well.
Nate 360
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the flavors are just amazing.
Pao Tovar
[email protected]I love how easy this soup was to make. I was able to throw it together in just a few minutes. And the best part is that it tasted like I had been simmering it all day.
Jordan Mcdaniel
[email protected]This was my first time making Jamaican curried shrimp and mango soup, and it turned out great! I was a bit worried about the curry being too spicy, but it was actually just right.
olakunle ojuolape
[email protected]I made this soup for a party and it was a huge hit! Everyone loved the unique flavor combination. I will definitely be making it again.
Lubna Zeeshan
[email protected]This soup was a bit too spicy for me, but I still enjoyed it. I would recommend using less scotch bonnet pepper if you don't like spicy food.
Cool Zool
[email protected]I'm not sure what went wrong, but my soup turned out bland and watery. I followed the recipe exactly, so I'm not sure what happened.
Faizan Fauzan
[email protected]This soup was just okay. The flavors were a bit too strong for my taste. I think I would have preferred it with less curry.
Leland Rider
[email protected]My family loved this soup! It was a great way to use up some leftover shrimp and mangoes. We will definitely be making it again.
mehjabin heea
[email protected]This soup was amazing! It was so easy to make and the flavors were incredible. I loved the combination of shrimp, mango, and curry.
patrick victor
[email protected]I've tried many shrimp soups in my time, but this one takes the cake. The curry and mango flavors were so unique and delicious together. I'll definitely be making this again!
Joshua Goodwyn
[email protected]This Jamaican curried shrimp and mango soup was an absolute delight! The flavors were incredibly well-balanced, with a perfect blend of sweet, savory, and spicy. The shrimp was cooked to perfection, and the mango added a refreshing touch.