Greetings from the gulf coast! This week is spring break so we’ve hit the beach early. While we’ve been fortunate to have nice blue skies, it has been a bit on the cool side. So for dinner last night, we wanted a warm, feel-good dinner combined with some yummy beach seafood so we made a Cilantro Coconut Shrimp Soup.
But, before I get to the recipe, I have a couple of things I wanted to mention. First, after almost 6 months, I finally updated the recipe section of this blog. I’m sorry it took so long. I’m not sure why it did, but it’s done now. Phew! Also, I am working on getting the recipes in a printer friendly version for you all. I think I have found a solution (see below), but I like to insert pictures in between the instructions ((see the last buffalo chicken nugget recipe post example) and apparently I won’t be able to if I make the recipe printable in this format. Personally, when I get recipes from other sites, I will typically take a picture with my iPhone (from my iPhone or computer) or I’ll cut and paste it into an email to myself or I’ll just bookmark it on my phone so I’ll have it when shopping/cooking. I am wondering, would any of these options work for y’all, or do you really want to be able to hit “print” like I’ve done below. Honestly, I don’t like how it looks as much but if y’all really want it, I’ll continue to do it as much as possible, so let me know!
Okay, back to the important stuff…the food! The kid really helped me every step of the way. I loved it! And really from the cilantro picking, to the garlic peeling and chopping, it was their soup but we all had fun doing it together.
Cilantro makes everything good…
Alice had three helping of this soup. She said “This is REALLY fantastic mom!”. I think she loved it because she made it.
- 1 1/2 pound wild shrimp
- 1 onion, chopped
- 3-4 garlic cloves, minced or chopped
- 1 tbsp coconut oil
- 1 cup canned coconut milk
- 4 cups water or chicken broth
- 1/2 cup cilantro
- 1 14 oz. can diced tomatoes
- 1 lemon, juiced
- cayenne pepper, dash
- 1/2 tbsp sea salt
- Peel your shrimp and cut them in half or thirds. I never understood why soups with shrimp only have like 3 pieces and they are such big bites.
- Now chop up your onion, garlic and cilantro.
- Next add your coconut oil to a medium pot and turn on high. Then add in the garlic and onions.
- Once the onions start to become translucent add your coconut milk and shrimp and cook on medium.
- Add your water, lemon juice, a dash of cayenne pepper, and salt. Let cook for about 10 minutes.
- Then turn off and add your tomatoes, cilantro and scallions and it's ready to eat.