Caribbean Curry Mango Shrimp Soup
1 tablespoon olive oil 1 large onion, chopped 2 stalks celery, chopped 4 cloves garlic, chopped 2 tablespoons curry powder 1 teaspoon thyme 2 cups seafood broth 1 14 oz can coconut milk 3 mangoes, diced 1 1/4 pounds shrimp (25 count), peeled and deveined 1 bunch scallions, sliced 1/4 teaspoon salt
Dutch Oven Blender (not a camping recipe)
Heat oil in a Dutch oven. Add onion and celery, and stir until they start to turn brown. Add garlic, curry and thyme; stir for 30 seconds. Add broth, mangoes, and coconut milk. Bring to a simmer, stir occasionally for 5 minutes. Puree 3 cups of the soup using a blender, then put the pureed soup back in the pot. Add shrimp, cooking until shrimp are pink, usually about 3 minutes. Add scallions. Salt and pepper to taste.
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