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,
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes géantes
(Contient Crevettes)
3 pièce(s)
Céleri
¼ tasse(s)
Pesto au poivre rôti
(Contient Lait Peut contenir Soya, Sulfites)
1 pièce(s)
Lait de coco
1 cs
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 cs
Purée d’ail
(Peut contenir Sésame, Soya, Crustacés, Lait, Moutarde, Blé, Sulfites, Poisson, Oeuf)
1 cc
Flocons de piment
3 pièce(s)
Bok choy de Shanghai
Pas inclus dans votre livraison
0.06 cc
Sel*
0.06 cc
Poivre*
2 cs
Beurre non salé*
(Contient Lait)
½ cs
Huile*
Informations nutritionnelles
Ustensiles
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.