Coconut Shrimp Soup
with fennel and celery
Inspired by cioppino, the hearty Italian-American shellfish stew from San Francisco, this seafood soup is enhanced by a mix of tangy-sweet roasted red pepper pesto and creamy coconut milk. Sautéed fennel adds classic anise flavor, while a sprinkle of red pepper flakes imparts a touch of heat. As you sink your spoon into the velvety broth, you’ll find a plethora of succulent shrimp seasoned with paprika and garlic,
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
3 unit(s)
Celery
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
1 unit(s)
Coconut Milk
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tsp
Chili Flakes
3 unit(s)
Shanghai Bok Choy
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then cut onion into 1/4-inch pieces.
- Halve fennel. Remove and discard the core and outer layer, then cut fennel into 1/2-inch pieces.
- Cut celery into 1/4 inch pieces.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.
- Add shrimp, Smoked Paprika Garlic Blend and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat. Set aside.
- Heat a large pot over medium heat. When hot add 2 tbsp (4 tbsp) butter, then onion, fennel and celery. Cook stirring often until veggies are tender crisp, 5-6 min.
- Add shrimp and garlic puree to the large pot with the veggies.
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add coconut milk, roasted red pepper pesto and 1/2 cup (1 cup) water.
- Reduce heat to medium low. Cook stirring occasionally until soup thickens slightly, 3-4 min.
- Divide Coconut Shrimp Stew between bowls.
- Sprinkle Parmesan cheese over top.
- Sprinkle with chili flakes, if desired.
