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Brazilian Coconut Peanut Shrimp Soup

Brazilian Coconut Peanut Shrimp Soup

Ingredients:
  • 1 large onion
  • 3 cloves garlic, chopped fine
  • 2 tbsp olive oil or vegetable oil
  • 6 cups chicken broth
  • 4 medium tomatoes, chopped coarse
  • ½ cup smooth natural peanut butter (should contain only peanut and salt)
  • 2 pounds large shrimp, peeled, deveined and cut into ½-inch dice
  • 1cup unsweetened coconut milk
  • 3 jalapeno chiles, or 3 chipotle chiles in adobo sauce, sauce rinsed off, or 3 dried chipotle chiles, soaked for 30 minutes in warm water and drained; stemmed, seeded, and chopped fine (optional)
  • 5 tbsp fresh lime juice
  • Salt and pepper to taste
Instructions:
Over medium heat, cook the onion and garlic in the oil in a heavy-bottomed pot large enough to hold the soup. Stir regularly until the onion becomes shiny and translucent but doesn’t brown, about 10 minutes. Add the broth and the tomatoes. Simmer for 15 minutes and strain the soup through a food mill or strainer, forcing the tomato pulp through and leaving behind the seeds and skins. Put the broth back in the pot and bring to a simmer.

In a small mixing bowl, work about a cup of the broth into the peanut butter, a little at a time, until the mixture is smooth and well combined. Add the peanut mixture to the broth along with the shrimp, coconut milk, chiles, if using, and lime juice. Simmer for 2 minutes and season to taste with salt and pepper. Serve in heated soup bowls.  

Recipe courtesy of: James Peterson – Simply Shrimp cookbook
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