Best Caribbean Shrimp Soup
This is from far the best Caribbean Shrimp Soup (changed after my taste in few years since I'm cooking it). A favorite of my family and almost a weekly must.
Taste this, close your eyes and you'll feel on a tropical island in wonderful Belize!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 1 pound medium shrimp (cleaned, tail on)
- 1/2 cup carrot (i precook my carrots -steam, in the freezer)
- 1/4 cup yellow onion (or white onion) (sliced)
- 1/4 cup zuchini (diced)
- 1 cup broccoli florets (or more if you love them)
- 1/4 cup green pepper (diced) (optional)
- 1 bunch fresh parsley (the entire chunk)
- 1 teaspoon ground black pepper (fresh)
- 4 cups water (depends on your
- 2 tablespoons consume de pollo
- 1 can coconut milk (grace brand is my favourite)
- Carbohydrate 6.02959066614914 g
- Cholesterol 86.1825503 mg
- Fat 14.9457020645298 g
- Fiber 1.2717501007745 g
- Protein 13.8952974197179 g
- Saturated Fat 12.4509943748606 g
- Serving Size 1 1 Serving (291g)
- Sodium 113.425669641163 mg
- Sugar 4.75784056537464 g
- Trans Fat 1.19079920798768 g
- Calories 205 calories
First, clean the shrimps (leave the tail on). Second, clean and slice/dice all vegetables. Leave onion the last one as if is staying too long, is smelling. In a pot with boiling water add onion & carrot (if the carrot is fresh, leave it to boil for 15 min, until soft). Than, add Zucchini, broccoli florets, green pepper, fresh parsley, coconut milk, shrimps, Consume de Pollo and the black pepper. Leave to boil for 5 minutes only. The green vegetables need a very short time to boil as we want to keep the green colour fresh. I always serve this with tortilla chips!
