Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
10 minutes to assemble
45 minutes to cook
Total time: 55 minutes
|1.||Heat butter and oil in large soup pot. Add onions, carrot, celery, and frozen shrimp. Cover and cook on high heat, stirring occasionally. Cook until shrimp are opaque (pink). Leave 12 shrimp in pot and using a spaghetti fork, remove remaining shrimp to a bowl. Refrigerate.|
|2.||Meanwhile, make slurry by adding brandy, flour, tomato paste, salt and cayenne to medium bowl. Whisk until smooth and add to soup pot, stirring constantly for 5 minutes.|
|3.||Slowly add fish stock, Coconut Milk and 1/4 cup water to pot, whisking until incorporated. Bring to a boil and simmer for 15 minutes, stirring occasionally. While soup is cooking, peel cooled shrimp and chop into bite size pieces. Reserve.|
|4.||Working in batches, purée soup (yes, with unpeeled shrimp) in blender. Pour blended soup through a fine mesh strainer into bowl. With back of large spoon, rub soup through strainer, discarding solids. Pour soup back into pot and add reserved shrimp. Stir and bring to a simmer. Serve with chopped chives.|