Best Caribbean Shrimp Soup
This is by far the best Caribbean Shrimp Soup (changed after my taste in few years since I'm cooking it). A favorite of my family and almost a weekly must. Taste this, close your eyes and you'll feel on a tropical island in wonderful Belize!
This is by far the best Caribbean Shrimp Soup (changed after my taste in few years since I'm cooking it). A favorite of my family and almost a weekly must. Taste this, close your eyes and you'll feel on a tropical island in wonderful Belize!
- 1 pound medium shrimp (cleaned, tail on)
- 1/2 cup carrot (i precook my carrots -steam, in the freezer)
- 1/4 cup yellow onion (or white onion) (sliced)
- 1/4 cup zuchini (diced)
- 1 cup broccoli florets (or more if you love them)
- 1/4 cup green pepper (diced) (optional)
- 1 bunch fresh parsley (the entire chunk)
- 1 teaspoon ground black pepper (fresh)
- 4 cups water (depends on your
- 2 tablespoons consume de pollo
- 1 can coconut milk (grace brand is my favourite)
- Carbohydrate 6.02959066614914 g
- Cholesterol 86.1825503 mg
- Fat 14.9457020645298 g
- Fiber 1.2717501007745 g
- Protein 13.8952974197179 g
- Saturated Fat 12.4509943748606 g
- Serving Size 1 1 Serving (291g)
- Sodium 113.425669641163 mg
- Sugar 4.75784056537464 g
- Trans Fat 1.19079920798768 g
- Calories 205 calories
Step-by-step
- First, clean the shrimps (leave the tail on).
- Second, clean and slice/dice all vegetables. Leave onion the last one as if is staying too long, is smelling.
- In a pot with boiling water add onion & carrot (if the carrot is fresh, leave it to boil for 15 min, until soft). Than, add Zucchini, broccoli florets, green pepper, fresh parsley, coconut milk, shrimps, Consume de Pollo and the black pepper. Leave to boil for 5 minutes only.
- The green vegetables need a very short time to boil as we want to keep the green colour fresh.
- I always serve this with tortilla chips!
What actually goes alongside a broth this rich with coconut milk and dense aromatics? Starchy accompaniments work best because they absorb excess liquid without competing with the seafood. Crisp tortilla chips provide a structural contrast to the tender broccoli and zucchini, while plain steamed white rice settles at the bottom of the bowl to catch the seasoned broth. When space on the stovetop is limited, choosing a single wide four-quart heavy-bottomed pot ensures the shrimp poach evenly rather than crowd and steam. Staggering the addition of ingredients prevents overcooking. Hard root vegetables like carrots require a full fifteen-minute boil to soften, whereas green vegetables and delicate crustaceans demand no more than five minutes of thermal exposure to retain their vibrant color and springy texture. Coconut milk separates under aggressive, prolonged boiling, so keeping the heat at a gentle simmer once the dairy is introduced preserves a smooth emulsion. Fresh herbs such as parsley should be added towards the end of the cooking window to release their volatile oils without turning bitter from heat degradation. Leftovers keep in an airtight container in the refrigerator for up to forty-eight hours, though the shrimp will firm up further upon reheating. Reheat portions slowly over medium-low heat just until steaming, avoiding a rolling boil that makes the seafood rubbery.
