Archive | shrimp RSS feed for this section

spiced coconut shrimp soup shooters with chipotle kiwi salsa

22 Nov
This happened by accident at school today. I don’t have step by step pictures because it was during an assignment at school but none the less, I invented this as a product of having to create an hors d’oeurve from the ingredients my teacher put on the table. Voila, coconut shrimp soup shootaaas.
I made 36 of these but just adjust this to however many people you are serving. Also, you could serve this in a bowl to 2 people rather than in shooters to 36 people 🙂
What You Need:
36 shrimp, cleaned, and deshelled-reserve the shells in a bowl.
3 cans of coconut milk.
1/2 T cayenne pepper
1/2 T cumin
1 T ginger
1 T coriander
        these spice measurements are approximations..i wasn’t keeping track of how much I put in so definitely taste it as you add to make sure it’s ok. You can always add more coconut milk if it is over seasoned. 
a teaspoon of tumeric 
4 garlic cloves minced
1 green bell pepper, small diced
for the salsa:
1 chipotle pepper in adobo sauce
2 kiwis
a dash of sugar
1 red bell pepper
How To get that Boom Boom Pow:
saute the shrimp shells, garlic and green bell pepper in some butter or olive oil in a sauce pot over medium heat for about 5 minutes.
Add in all of the spices and some salt. saute another 3 minutes.
pour in the coconut milk, bring to a boil and then simmer for about 30 minutes.
saute the shrimp in a pan with some olive oil and salt about 3 minutes on each side.
make the salsa, put all the ingredients in a food processor and puree until desired consistency is reached. The smoother the puree, the easier it will be for the salsa to sit on top of the soup. If you want to keep it chunky just be sure to serve your soup directly after you put the salsa on it so that the salsa doesn’t sink to the bottom.
Once the soup has been simmering for 20-30 minutes, taste it. Adjust the spices as necessary to your liking. strain the soup, discarding the shells and returning the soup to a pitcher with a spout for pouring. Pour the soup into shot glasses, add about 1 teaspoon or 1/2 T of salsa (it’s SPICY! be careful!) and garnish with a sauteed shrimp!!!
HOW EASY WAS THAT!! and you look like a fancy shmancy gourmet 🙂