CURRIED SHRIMP & MANGO SOUP

CURRIED SHRIMP & MANGO SOUP

INGREDIENTS

1 tbls extra-virgin Olive oil
1 large Onion, chopped
2 stalks Celery, sliced
4 Garlic cloves, chopped
1 Scotch Bonnet, minced
2 tablespoons SHASHEMANE RASTA ITAL CURRY
1 tsp dried Thyme
2 cups seafood stock
400 ml Coconut milk
3 ripe Mangoes, diced
750 gm pounds raw Prawns, peeled and deveined
1 bunch Shallots, sliced
¼ tsp Salt

METHOD

1. Heat oil in a Dutch oven over medium heat. Add Onion and Celery and cook, stirring occasionally, until beginning to brown, 4 mins. Add Garlic, Scotch Bonnet, SHASHEMANE RASTA ITAL CURRY and Thyme; stir constantly for 30 seconds. Add 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 mins. Puree 3 cups of the soup in a blender. Return the puree to the pot and bring to a simmer. Add Prawns and cook until pink and firm, about 3 mins. Stir in Shallots and Salt.
2. Serve over Rice with boiled green Bananas.