Jamaican Curried Shrimp & Mango Soup (Printer-Friendly Version) | Eating Well
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Jamaican Curried Shrimp & Mango Soup

http://www.eatingwell.com/recipes/jamaican_shrimp_mango_soup.html

From EatingWell:  January/February 2011

Transport yourself to the islands with this Jamaican-inspired soup, full of fresh shrimp and sweet mangoes. We loved this soup with regular store-bought curry powder, but if you happen to have Jamaican-style curry powder, which has a hint of allspice, this is a great place to use it. Serve with brown basmati or jasmine rice with sliced pineapple for dessert.

4 servings, about 2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. 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.
  2. 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.

Nutrition

Per serving: : 378 Calories; 13 g Fat; 6 g Sat; 3 g Mono; 172 mg Cholesterol; 39 g Carbohydrates; 28 g Protein; 6 g Fiber; 604 mg Sodium; 704 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 fruit, 3 lean meat, 2 fat

Tips & Notes