CATEGORIES

Fruit, Mango

Serves: 4

Prep time: n/a

Cook time: 40 mins

Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 large Onion (chopped)
  • 2 stalks Celery (sliced)
  • 4 cloves Garlic (chopped)
  • 1 teaspoon Dried Thyme
  • 2 tablespoons Jamaican Curry Powder
  • 2 cups Seafood Broth or Stock
  • 1 can Lite Coconut Milk (14-oz)
  • 4 bags Brothers All Natural Mango Fruit Crisps (1 oz. bags)
  • 1 1/4 lbs Raw Shrimp (Approx 25 count. Peeled and Deveined)
  • 1 bunch Scallions
  • 1/4 teaspoon Salt

Instructions

  • 1
    Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
  • 2
    Add garlic, curry powder and thyme; stir constantly for 30 seconds. Add broth or stock, coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
  • 3
    Puree the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt.

SHARE

0 Reviews

Write a Review