Shrimp, Coconut and Plantain Soup (Sopa de Camarones, Coco y Plátano)

Sopa de Camarones, Coco y Plátano is a Colombian classic. Rich, creamy, and spicy, it's sure to warm you up on a cold day.


Ingredients
2
tablespoons
canola or vegetable oil
1
onion, finely chopped
2
scallions finely chopped
3
garlic cloves, minced
1
green bell pepper, seeded and finely chopped
1/4
habanero chili, seeded and finely chopped or to your taste
2
cups
chopped tomatoes
2
large carrots, peeled and diced
2
green plantains, peeled and diced
1/2
teaspoon
ground cumin
3
cups
water
1
pound
large shrimp, shell on
3
cans
coconut milk (14 ounce cans)
*
fresh cilantro, chopped
*
salt and freshly ground black pepper, to taste
Directions
Make the refrito a medium pot over medium-high heat. Warm the oil. When hot, add the onion, scallions and sauté until translucent, about 2 minutes.
Stir in the garlic and bell pepper and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft.
Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water.
Bring to a boil, reduce the heat to low and simmer uncovered, about 10 minutes. Strain the liquid and discard the shells.
Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more.
Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes.
Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls.
Serve.

The base number of servings for this recipe is 6
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