Shrimp and Coconut Soup

A rich South American inspired shrimp soup. Preparing the base with shrimp shells produces a richly flavored broth.


2 tablespoons butter

1 1/2 pounds shrimp, shelled and deveined, save shells

1 large onion, coarsely chopped

4 large cloves garlic, minced

1 medium jalapeno pepper, minced

1 tablespoon fresh ginger, grated

4 cups chicken broth

1 (24 ounce) can whole tomatoes, chopped

1 (14 ounce) can unsweetened coconut milk, regular or lite

1/2 cup creamy peanut butter


1/4 cup fresh lime juice (about 2 limes)

1/4 cup fresh cilantro, chopped

salt and pepper to taste

1-2 limes cut into wedges for garnish

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


In large saucepan melt butter. Add shrimp shells (not shrimp), onion, garlic, jalapeno, and ginger. Cook over low heat about 10 minutes, stirring occasionally. Add chicken broth, bring to a simmer and cook 15 minutes.
Strain the shrimp broth into a large bowl. Discard shells, return broth to the pot, add tomatoes and simmer for 5 minutes.
While broth is cooking, process coconut milk, peanut butter and honey in a blender until smooth. Add to hot broth along with uncooked shrimp, lime juice and cilantro. Simmer until shrimp just turn pink, about 3 minutes. Season with salt and pepper.
To serve, ladle into bowls and serve with lime wedges.
Yields: 6 First Course or 4 Main Course Servings