CHEF JEFF — ONE BYTE AT A TIME: Shrimp SoupFor a taste of the Caribbean, try shrimp soup.
By: Herald Staff Report,
For a taste of the Caribbean, try shrimp soup.
½ onion, chopped
½ sweet red pepper, chopped
1 carrot, chopped
½ to 1 jalapeno pepper, seeded and minced
1 tablespoon minced ginger
2 cloves garlic, minced
3 cups low-sodium tomato vegetable juice
2 cups vegetable stock
2/3 cup frozen corn
1 large tomato, peeled, seeded and chopped
½ teaspoon cumin
¼ teaspoon pepper
1 pound fresh large shrimp, shelled and deveined
Juice of 1 lime
¾ cup peeled, seeded and chopped papaya
Coat Dutch oven with nonstick spray. Heat on medium-high. Add onion, carrot, red and jalapeno peppers, ginger and garlic. Cook until onion is tender. Add juice, stock, corn, tomato, cumin and pepper. Cover. Heat to boiling. Reduce heat. Simmer 15 to 20 minutes. Stir in shrimp and lime juice. Cook until shrimp turn pink. Ladle into bowls; garnish with 2 tablespoons papaya.
Yield: Serves 6.
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