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Spicy Coconut Shrimp

Spicy Coconut Shrimp
PREP TIME
15 min
COOK TIME
25 min
YIELDS
4 servings

This spicy coconut shrimp soup is packed with aromatic spices, herbs and bright flavours, perfect for warming up on a cold day.

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Ingredients

1
cup dry white wine
1
Tbsp tomato paste
4
cups chicken broth
1
bay leaf
1
sprig fresh rosemary
1
sprig fresh thyme
1
Tbsp fennel seeds
2
tsp cayenne
1
tsp celery seeds
½
tsp paprika
Kosher salt
Finely grated zest and juice of 1 small lemon
1
(15-oz) can coconut milk
1
lb(s) shrimp, peeled and deveined
4
Tbsp (½ stick) unsalted butter, cut into tablespoons
2
Tbsp chopped fresh parsley
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Directions

Step 1

Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.

Step 2

Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.

Step 3

Serve in shallow bowls, topped with parsley.

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