Description
This delicious shrimp soup combines the rich flavors of dendê oil, fresh vegetables, and tender shrimp for a comforting meal.
Ingredients
Scale
- 1 pound large shrimp (peeled, deveined, and tail removed)
- 1 pound yuca
- 3 tablespoons dendê oil
- 1/2 large yellow onion (sliced or white onion)
- 1/2 large red bell pepper (deseeded and sliced)
- 1/2 large yellow bell pepper (deseeded and sliced)
- 2 large tomatoes (blanched, deseeded, and sliced or about 1 cup of canned diced tomatoes, drained)
- 2 garlic cloves (minced)
- 1/2 cup green onion (chopped and divided or cilantro)
- 1 cup canned coconut milk
- 1/2 tablespoon minced Malagueta pepper (or Tabasco or cayenne pepper or jalapeno for a milder option)
- 1½ limes (divided)
- Salt and ground pepper to taste
Instructions
- To peel a tomato, first use your paring knife to cut out the stem. Then slice a shallow X in the bottom end. Using a slotted spoon, plunge the tomato into boiling water for about 20 seconds, then plunge it into a bowl of iced water. This will stop the tomato from cooking and further loosen the skin. Remove the cooled tomato and peel away the skin. If using canned diced tomatoes, skip this step!
- In a medium bowl, season the shrimp with salt and ground pepper. Drizzle with the juice of 1 lime. Reserve in the fridge.
- In a large pot, pour enough water to cover the peeled yuca or cassava, and sprinkle 1 tablespoon of salt. Boil for about 18-20 minutes or until very tender or falling apart. Drain and then when warm enough to handle, remove the woody fiber in the middle of the cooked cassava.
- Meanwhile, in a large pan over medium heat, sauté the onion and bell peppers in 2 tablespoons of dendê oil for about 3 minutes, stirring now and then. Add the tomatoes and sauté for 2 minutes more. Then, add the garlic and ¼ cup green onions or cilantro. Sauté for about 30 seconds.
- Blend the sautéed vegetables with the coconut milk and the boiled yuca in the blender until homogenous.
- Let the blended mixture cook over medium heat for about 7 minutes, stirring every so often. Add the shrimp, peppers, and the remaining 1 tablespoon of dendê or palm oil. Let cook for about 3 minutes or just until the shrimp is cooked or turned pink.
- Remove from the heat, adjust the salt, and add the juice of ½ lime and ¼ cup cilantro or green onions. Stir well.
- Serve over white rice. Enjoy your shrimp soup! Note: This shrimp soup is even more delicious the next day.
Notes
- Store leftovers in the refrigerator and consume within 3 days for best flavor.
- For a spicier soup, increase the amount of Malagueta pepper or use fresh chili peppers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 150mg