Spicy Thai Coconut & Shrimp Soup

Ingredients

2 T olive oil
1 1/2 cups mushrooms, any type, sliced
1/2 cup red bell pepper, diced
1 inch ginger, peeled and minced
4 cloves garlic, minced
half a stalk lemon grass, cut lengthwise
2 tsp Thai red curry paste

4 cups chicken broth
1 15 oz. can coconut milk
1 tbsp sugar
3 tsp soy sauce

1 lb. peeled & de-veined shrimp, tails removed
fresh cilantro, chopped

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the curry paste. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass.  Add shrimp and continue to cook until they turn pink.  Serve in individual bowls and top with cilantro.

Shrimp and Tomato Herb Soup w Okra

Ingredients

2 T olive oil + 1/4 c, divided
1 large onion, chopped
3 cloves garlic, chopped
1 c dry white wine
4 c vegetable stock
4 c chicken stock
1 can clam juice
1 28 oz. can Muir Glen Fire Roasted Diced Tomatoes
1/2 c fresh dill, roughly chopped
1/2 c fresh flat leaf parsley, roughly chopped
1/2 c fresh basil, roughly chopped
1 tsp. dried oregano
1/4 - 1/2 dried crushed red pepper, depending on how much heat you like
1 T kosher salt
1/2 tsp. ground black pepper
1 bag thawed cut okra
1/4 c all-purpose flour
1 lb. peeled and de-veined raw shrimp w tails removed
2 scallions, thinly sliced
Parmigiano-Reggiano cheese, grated

Add 2 T olive oil to a dutch oven.  Add onions and cook for 3 minutes; add garlic. Cook another 2 minutes.  De-glaze with white wine and add the next 11 ingredients plus the 1/4 c olive oil.  Cook oven medium heat until mixture comes to a boil.  Sprinkle flour over okra and mix to coat.  Add to pot.  Reduce heat and continue cooking at a slow boil, stirring occasionally, for 45 minutes.  Add shrimp and cook for 15 minutes longer.

Serve hot topped with sliced scallions and Parmigiano-Reggiano cheese.

Mangia!

Beet Gazpacho with Shrimp and Cheddar Bay Biscuits

I am not exaggerating when I tell you how simple and delicious this is! This is so tasty, you will want to make it again and again and share it with friends and family.  AND .... you can even buy a box of Red Lobster Cheddar Bay biscuit mix rather than make them yourself!


Ingredients
2 15 oz. can sliced cooked beets, roughly chopped, juices reserved
1 large English cucumber, roughly chopped
2 large fleshy tomatoes, roughly chopped
2 cloves of garlic, chopped
2 T red wine vinegar
1/4 c olive oil, plus more for drizzling
1 T Kosher salt
1/2 c fresh basil leaves, plus more for serving
1 lb. cooked shrimp
    Cheddar Bay Biscuits

Puree' beets with the reserved juice, cucumber, tomatoes, garlic, vinegar, oil, salt, and basil in a blender or food processor until almost smooth.  Season with more salt as desired. Chill until ready to serve, at least 1 hour and up to 1 day.

Divide gazpacho among 4 serving bowls. Drizzle with oil, and top with shrimp and a few basil leaves. Service with biscuits.

Recipe for biscuits; click here.

Recipe adapted from MarthaStewart.com

And the beet goes on!

Blackened Shrimp Chowder

Ingredients

2 T butter
2 celery stalks, chopped
1 red onion, chopped
3 baby bell peppers, various colors, chopped
2-1/2 T flour
2 10 oz. cans clam juice
1 13 oz. can coconut milk
1/2 C water
3 T Old Bay blackening spices
1 tsp. dried basil
1-1/2 lbs. large shrimp, peeled & tailed removed
10 oz. pkg. frozen corn
2 T capers
8 oz. mascarpone cheese

Heat butter in a Dutch oven.  Add celery, onion and pepper; stir 5-6 minutes over medium heat until tender Stir in flour to coat. Add claim juice, coconut milk, water, blackening spice and basil. Bring to a boil. Reduce heat. Add shrimp, corn and capers. Cook 2-5 minutes or until shrimp are bright pink. Remove from heat. Stir in mascarpone and continue stirring until melted. Serve with fresh basil leaves and polenta.  Polenta can go in the bottom of the bowl and the chowder on top, or you can serve it on the side.

Sit back and enjoy every spoonful!