Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/3 cup small diced salt pork

  3. 1 cup small diced onion

  4. 1/2 cup small diced carrot

  5. 1/4 cup small diced celery

  6. 1 tablespoon plus 2 teaspoons minced garlic

  7. 2 teaspoons curry powder

  8. 2 pounds yellow plantains with slightly green tips and some black spots, peeled and roughly chopped

  9. 2 quarts chicken stock

  10. 1 cup coconut milk

  11. 1 1/2 teaspoons salt

  12. 1/4 teaspoon black pepper

  13. 2 tablespoons lime juice

  14. 2 tablespoons unsalted butter

  15. 1 teaspoon Essence, recipe follows

  16. 1/2 pound medium shrimp, peeled, deveined and diced

  17. 1/2 cup diced tomatoes

  18. 1/2 cup diced avocado

  19. 2 teaspoons chopped fresh cilantro leaves, plus sprigs for garnish

  20. 1 cup sour cream

  21. 2 1/2 tablespoons paprika

  22. 2 tablespoons salt

  23. 2 tablespoons garlic powder

  24. 1 tablespoon black pepper

  25. 1 tablespoon onion powder

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon dried oregano

  28. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Set a Dutch oven over medium heat and add the olive oil to the pan. Place the salt pork in the pan and render until crispy, about 6 to 8 minutes. Add the onions, carrots and celery and cook until the vegetables are tender and the onions are translucent, 3 to 4 minutes. Add 1 tablespoon of the garlic and the curry powder and saute until fragrant, 30 to 45 seconds. Add the plantains and stock and bring to a boil . Reduce the heat to a simmer and cook, stirring occasionally, until the plantains are soft, about 45 minutes. Add the coconut milk , 1 teaspoon of the salt, and the pepper, and using an immersion blender , or in batches in a bar blender, puree the soup until smooth. Stir in the lime juice and keep warm until ready to serve. Heat a 10-inch saute pan and, when hot add the butter. When the butter has melted add the remaining 2 teaspoons of garlic. Season the shrimp with the Essence and add them to the pan. Cook, stirring occasionally, until the shrimp turn pink, about 3 minutes. Add the tomatoes, avocado and cilantro to the pan and season with the remaining 1/2 teaspoon of salt. Remove from the heat. Serve the soup by placing 1 cup into each of 8 bowls. Garnish each bowl with 2 tablespoons of the shrimp and avocado mixture. Add 2 tablespoons of sour cream on top of the shrimp and a sprig of cilantro for the final garnish


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