I served this "soup" over cheesy garlic grits and it was an excellent choice.
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.
Coconut Shrimp Soup
An Ashley's Cooking Adventures Original
Makes 4 servings
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)
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.
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.