Jamaican Curried Shrimp & Mango Soup

Jamaican Curried Shrimp & Mango Soup

Transport yourself to the islands with this Jamaican-inspired soup, full of fresh shrimp and sweet mangoes. We loved this soup with regular store-bought curry powder, but if you happen to have Jamaican-style curry powder, which has a hint of allspice, this is a great place to use it. Serve with brown basmati or jasmine rice with sliced pineapple for dessert.

From EatingWell: January/February 2011
Yield: 4 servings, about 2 cups each
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

  1. 1 tablespoon extra-virgin olive oil
  2. 1 large onion, chopped
  3. 2 stalks celery, sliced
  4. 4 cloves garlic, chopped
  5. 1 serrano chile, minced (optional)
  6. 2 tablespoons curry powder
  7. 1 teaspoon dried thyme
  8. 2 cups seafood broth or stock or clam juice
  9. 1 14-ounce can “lite” coconut milk
  10. 3 ripe mangoes, diced (see Tip)
  11. 1 1/4 pounds raw shrimp (21-25 count; see Note), peeled and deveined
  12. 1 bunch scallions, sliced
  13. 1/4 teaspoon salt

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
  2. Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt.

Tips & Notes

Nutrition

Nutrition Per Serving: 378 calories; 13 g fat (6 g sat, 3 g mono); 172 mg cholesterol; 39 g carbohydrates; 28 g protein; 6 g fiber; 604 mg sodium; 704 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (35% dv), Iron (25% dv), Magnesium (21% dv), Potassium (20% dv)

2 Carbohydrate Serving

Exchanges: 2 fruit, 3 lean meat, 2 fat