1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 stalks celery, sliced
4 cloves garlic, chopped
1 serrano chile, minced (optional)
2 tablespoons curry powder
1 teaspoon dried thyme
2 cups seafood broth or stock or clam juice
1 14-ounce can “lite” coconut milk
3 ripe mangoes, diced (see Tip)
1 1/4 pounds raw shrimp (21-25 count; see Note), peeled and deveined
1 bunch scallions, sliced
1/4 teaspoon salt
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.
Per serving:: 378 calories; 13 g fat (6 g sat, 3 g mono); 172 mg cholesterol; 39 g carbohydrates; 0 g added sugars; 28 g protein; 6 g fiber; 604 mg sodium; 704 mg potassium.
Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (35% dv), Iron (25% dv), Magnesium (21% dv), Potassium (20% dv)
Enjoy! Isaiah 26:3
Order your Market Basket now!Live in the Metro Atlanta area, Middle Georgia and Macon area? Visit our website to see what we offer in your area! http://www.sweetbasilfarms.com.
Share the SWEET-ness. Like and follow us! We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. Sweet Basil Farms is an 80 acre working farm, consisting of large vegetable, fruit and herb gardens, fruit orchards and livestock. We put great emphasis on natural gardening and livestock management practices. We are members of Georgia Grown and the American Poultry Association. We also breed, sell and ship poultry, pet pigs, bearded irises and so much more. An 1840’s general store is located on our property, and serves as our on-site farmer’s market, and where Farmer’s Market To You (FMTY) began!
This recipe blog post is by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test. To see the original recipe, or to find more healthy and delicious recipes, visit http://www.eatingwell.com.