SHRIMP, COCONUT AND PLANTAIN SOUP
Steps:
- Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and sauté until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft. 2. Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water. 3. Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells. 4. Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more. 5 Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.
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Olakunle Durodola
[email protected]This soup is amazing! I made it for my family last night and they loved it. The flavors are so rich and complex, and the coconut milk gives it a lovely creaminess. I will definitely be making this again.
Messiah walker
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover shrimp and plantains. The soup is flavorful and satisfying, and it's easy to make. I will definitely be making this again.
Gabe Montez
[email protected]This soup is absolutely delicious. I love the combination of shrimp, coconut, and plantain. It's a perfect soup for a cold winter day.
Nonhlanhla Phephu
[email protected]I made this soup for a party last weekend and it was a huge hit. Everyone loved the unique flavor combination. I will definitely be making this again for my next party.
Asiamah Dickson
[email protected]This soup is so easy to make and so flavorful. I love that I can use up leftover shrimp and plantains. It's a great way to get a healthy and satisfying meal on the table in a hurry.
AlexUwu cookie
[email protected]I'm not a huge fan of coconut, but this soup was surprisingly delicious. The sweetness of the coconut milk balances out the spiciness of the peppers, and the shrimp and plantain add a nice savory flavor. I will definitely be making this again!
Mitchell Papi
[email protected]This soup is amazing! I made it for my family last night and they loved it. The flavors are so rich and complex, and the coconut milk gives it a lovely creaminess. I will definitely be making this again.
Mohammad zeshan
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover shrimp and plantains. The soup is flavorful and satisfying, and it's easy to make. I will definitely be making this again.
Adnan Saim
[email protected]This soup is absolutely delicious. I love the combination of shrimp, coconut, and plantain. It's a perfect soup for a cold winter day.
Saria Waqas
[email protected]I made this soup for a party last weekend and it was a huge hit. Everyone loved the unique flavor combination. I will definitely be making this again for my next party.
Md Hanif hossen1964
[email protected]This soup is so easy to make and so flavorful. I love that I can use up leftover shrimp and plantains. It's a great way to get a healthy and satisfying meal on the table in a hurry.
Tharushi Kandage
[email protected]I'm not a huge fan of coconut, but this soup was surprisingly delicious. The sweetness of the coconut milk balances out the spiciness of the peppers, and the shrimp and plantain add a nice savory flavor. I will definitely be making this again!
Paul Lafrennie
[email protected]This soup is amazing! I made it last night and my family loved it. The flavors are so rich and complex, and the coconut milk gives it a lovely creaminess. I will definitely be making this again.