“
“
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 !
“
“
Caribbean Shrimp & Coconut Soup
“
Caribbean Shrimp & Coconut Soup
“
“
Preparation :
“
“
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) 🙂
“
good job
“
saute finely diced onions in coco oil
“
season shrimp with sea salt and cayenne pepper, dust lightly with corn starch
“
add shrimp and garlic paste to pan and saute until shrimp are halfway cooked
“
remove shrimp, reserve
“
deglaze pan with dark caribbean rum (careful, it might ignite)
“
add white wine
“
add coconut water from coco, two small can of coconut milk, one small can of clam juice
“
season with sea salt and cayenne pepper, simmer until slightly thickened
“
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
“
spoon shrimp, potato and corn into clean coconut, spoon soup on top and sprinkle with chopped cilantro
“
Caribbean Shrimp & Coconut Soup
“
my portion 🙂
“
Caribbean Shrimp & Coconut Soup
“
Caribbean Shrimp & Coconut Soup
“
“
“
“
“
“
“
“
ChefsOpinion 