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Usually, when we think of the combination of shrimp and coconut, Asian food is foremost in our mind. Lately, every publication seems to have a preference for food with an Asian origin or at least an Asian influence. While I am a huge fan of Asian food, I am also very fond of the food from our closest neighbor, the Caribbean. Here now is a shrimp and coconut soup I had first put on the menu while I was working in Negril, Jamaica in the late 80’s. (How time flies when you look back)
Bon Appetit ! Iree, Mon !
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Caribbean Shrimp & Coconut Soup
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Caribbean Shrimp & Coconut Soup
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Preparation :
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to split the coconut, saw a small incision around the outside of the coco, then crack it with the back of a large chef’s knife or machete (I live in Florida where it is normal to have a machete in the house) 🙂
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good job
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saute finely diced onions in coco oil
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season shrimp with sea salt and cayenne pepper, dust lightly with corn starch
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add shrimp and garlic paste to pan and saute until shrimp are halfway cooked
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remove shrimp, reserve
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deglaze pan with dark caribbean rum (careful, it might ignite)
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add white wine
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add coconut water from coco, two small can of coconut milk, one small can of clam juice
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season with sea salt and cayenne pepper, simmer until slightly thickened
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add diced cooked potatoes, corn and shrimp, heat through and remove from heat, don’t let it simmer again or the shrimp will get dry and tough
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spoon shrimp, potato and corn into clean coconut, spoon soup on top and sprinkle with chopped cilantro
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Caribbean Shrimp & Coconut Soup
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my portion 🙂
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Caribbean Shrimp & Coconut Soup
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Caribbean Shrimp & Coconut Soup
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This a very great dish, it bring all flavor of the Caribbean to the table in one dish, Thank you Chef Susser for the Recipe.
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You are most welcome, George 🙂 Cheers
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Mmmmmmmm, I will dream about tasting this. Can’t try to make it myself, if I find a coconut it will be too dry…
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Great job HANS SUSSER Executive CHEF EXTRODINA’IRE ! Just think you might leave out the coconut water as it is hard on the kidneys (I have been told) will research that to be sure .
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William, so is wine 🙂 Cheers
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Bente, the whole coco nut is just for presentation, not essential for the dish 🙂 CHEERS
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substitute 1/2 n 1/2 and a dash ( a drop or two) of baker’s coconut flavoring,..
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