4 January, 2022
We are still in the midst of a cold snap, so soup is on my mind all the time. It’s great for supper, great for lunch – warm, comforting, goes a long way, uses ingredients I have so I don’t have to go outside.
Just before Christmas I bought a big bag of pre-cooked shrimp…then I didn’t use them when and for what I thought I would. Now, I had a big bag of shrimp I needed to use.
I got very fixated on recipes using pre-cooked shrimp. It couldn’t be raw shrimp that got cooked during the process, had to accommodate for cooked shrimp. And then I clued in. The shrimp flavour probably wouldn’t be as pronounced, but shrimp cooks so quickly, did it REALLY matter? Probably not. Once that realization hit, I was off to the races.
I considered making butter shrimp instead of butter chicken, but looked around for other things to inspire me.
Then Brazilian Shrimp soup called out to me. There were only a couple ingredients I didn’t have – winner, winner, shrimp soup dinner!
- 1 lb of shrimp – peeled, deveined and no tail. I used pre-cooked (don’t love shrimp? Use chunks of fish or chicken)
- 1 bell pepper, chopped
- 1 onion or shallot, chopped – I used a yellow onion
- many cloves of garlic – measure with your heart, your nose & your taste buds
- chili flakes – I didn’t have any and was really sad….turns out I finished them on my oatmeal breakfasts
- 1 28 oz can of diced tomatoes – or whole tomatoes, broken up
- 1 can of coconut milk
- 3 heads of bok choy (they were about 2 inches across and 5 inches long), washed and chopped – I just added this because I had some and wanted to use it – spinach or kale would be awesome, as well.
IF you are using uncooked shrimp, cook them in your soup pot quickly in some coconut oil – they’ll curl and turn pink. Take them out of the pot and add in the onion or shallot and stir until translucent.
Add the garlic and bell pepper and cook until you can smell the garlic – don’t burn it!
Add the tomatoes and coconut milk and heat up. Just before serving, add the shrimp back in or add in your pre-cooked shrimp and get everything hot.
I added in 4 heads of chopped bok choy – because I had it and I like it. Spinach would be good, also.
My daughter in law added Frank’s hot sauce and declared it amazing. I did not – weird, right? – and it was still pretty amazing. It was creamy and not too “fishy”. A very comforting, soothing (minus the hot sauce) soup for a cold afternoon or evening.
It’s a low carb soup and is keto, as well, as long as you account for the coconut milk. It isn’t high in carbs, but it does have some.
You could add cayenne, sriracha, chili peppers or the chili flakes that I didn’t have to give this soup some kick, but you don’t have to, it tastes nice without.
This soup only takes 20 – 30 minutes to put together and get to the table, so it’s an outstanding weeknight meal.
If you desperately wanted to, you could put everything except the shrimp in a slow cooker for the day. Put the shrimp in 10-15 minutes before you want to eat.