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Shrimp And Hot Curry Cream Soup

Wylie.Dufresne's picture
  Dried chickpeas 1 Cup (16 tbs)
  Seasoning mix To Taste
  Salt 1 1⁄2 Teaspoon
  Onion powder 1 1⁄2 Teaspoon
  Garlic powder 1 1⁄2 Teaspoon
  Dry mustard 1 1⁄2 Teaspoon
  Sweet paprika 1 Teaspoon
  Dried sweet basil 1 Teaspoon
  Dried oregano leaves 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Headless medium shrimp 2 Pound, peeled
  Chopped onions 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Cauliflower florets 1 Cup (16 tbs)
  Minced garlic 1 Teaspoon
  Apple juice 1 Cup (16 tbs)
  Defatted seafood stock 3 Cup (48 tbs)
  Ground ginger 2 Teaspoon
  Hot curry powder 2 Teaspoon
  Evaporated milk 24 Ounce (2 Cans, 12 Ounce Each)
  Unsalted butter 3 Tablespoon

Day 1: Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the chickpeas absorb the water, they will more than double in volume.
Day 2: Drain the chickpeas, measure 2 cups, and set them aside.
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the shrimp with 1 tablespoon of this mixture and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery, cauliflower, the drained chickpeas, and the remaining seasoning mix.
Stir and cook, scraping the bottom of the pot as sticking occurs, for 6 minutes.
Add the garlic and apple juice, clear the bottom, and cook until most of the liquid evaporates, about 7 minutes.
Transfer all the ingredients from the pot to a blender and puree, adding 2 cups of the stock a little at a time, until the mixture is smooth and well blended.
Add the remaining cup of stock, blend, and set aside.
Clean the pot and place it back over high heat.
Add the blended mixture, the shrimp, ginger, and curry, and cook until small "volcanoes" start erupting from the bottom of the pot, about 2 to 3 minutes.
Stir in both cans of skim milk and bring just to a gentle boil, stir, bring just to a boil again, and stir.
When the liquid boils for the third time, remove the pot from the heat, and, if desired, gently stir in 3 tablespoons unsalted butter until completely blended. (This is a great dish without the butter, but tastes even better with it)

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Shrimp And Hot Curry Cream Soup Recipe