Caribbean Sweet Potato Soup With Ginger Shrimp - cooking recipe

Ingredients
    Soup
    2 small sweet potatoes, diced into 1 inch cubes (about 3 pounds)
    2 1/2 cups unsweetened coconut milk
    6 cups chicken broth
    2 medium limes, juice of
    Shrimp
    3 tablespoons ginger, finely grated (or minced)
    2 tablespoons fresh lemon juice
    1 tablespoon fresh lime juice
    1/4 teaspoon sea salt
    1 1/2 lbs large shrimp, peeled and deveined
    Condiments
    4 large bananas, peeled and cut into 1/2 inch thick slices
    1 cup unsweetened coconut, lightly toasted
    1 cup sliced unblanched almonds, lightly toasted
    1/2 cup cilantro, chopped
    1 lime, cut into 8 wedges
Preparation
    For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
    Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
    For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
    For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
    Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.

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