Thursday, March 31, 2011

Coconut Shrimp Soup

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This dish was inspired by an amazing coconut shrimp soup that hubby and I order from our favorite local Thai restaurant. I decided to just wing it, with no recipe, and for a girl who relies heavily on recipes, this was a very exciting success for me! The flavors were awesome and really how can you go wrong with shrimp, coconut milk, onion, garlic, lime, tomatoes, and cilantro.
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 I served this "soup" over cheesy garlic grits and it was an excellent choice.
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Although it is not pictured in the ingredient shot, I added some red chili flakes to kick things up a bit. One thing I learned from this dish was not to overcook the shrimp! They really only need a couple of minutes in the pan or else they become tough. Next time I will add them in at the very end.
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Coconut Shrimp Soup
An Ashley's Cooking Adventures Original
Makes 4 servings

Ingredients
1 pound shrimp, cleaned and thawed
2 tablespoons olive oil
1/2 cup onion, diced
2 garlic cloves, minced
1/2 cup tomatoes, chopped
1 teaspoon red chili flakes
1/2 cup coconut milk
Juice of 2 limes
4 tablespoons cilantro, minced
4 servings of prepared grits, rice, or quinoa  (if desired)
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Directions
Heat oil in a large saute pan over medium heat. Add onions and garlic and saute until softened, about 5 minutes. Add in shrimp, tomatoes, and coconut milk and raise the heat to high.
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Shake in red chili flakes and stir. Bring to a simmer for 3 minutes. Plate grits or other grain of choice in a bowl. Drizzle lime juice over the top of the shrimp soup and pour over the grits. Garnish with cilantro and serve hot.
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2 comments:

  1. Love that you just decided to wing it and it went so well! I also like the idea of serving it over cheese grits. I could totally curl up with a bowl of this right now.

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  2. I made this last night and it was really good! I made it with Polenta though because that's what I had and I think couscous or something would be better next time.

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