Caribbean Shrimp And Vegetable Soup Recipes

Steps:

• Add onions, garlic, chile, ginger root, and oil to a large soup pot.
• Cover and saute on medium heat for 5 minutes or until the onions start to get soft.
• Add in the turmeric and thyme; stir and continue to saute for 5 minutes or until the onions are clear.
• Add in the stock and sweet potatoes; cover and bring to a boil.
• Lower the heat, keep covered, and simmer 3-4 minutes or until the potatoes are just tender.
• Add in the tomatoes and bell peppers; simmer 3-4 minutes.
• Add in the shrimp, cilantro, lime juice, and coconut milk; simmer until the shrimp turn pink.
• Season to taste with salt and pepper; serve.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.

Steps:

• Warm oil in large stockpot over medium heat.
• Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
• Add the mushrooms and saute for 5 minutes.
• Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
• Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
• Add the potatoes and cook for 10 minutes stirring occasionally.
• Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
• Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
• Stir in the lemon juice just before serving.
• Serve with bread and enjoy!

Steps:

• Combine chicken broth, tomatoes and bay leaves and heat over low heat.
• Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook.
• Add vegetables to soup broth once cooked.
• Let soup simmer.
• Peel shrimp, chop and cook on skillet, then add to soup right before serving.

Steps:

• Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
• Add the jamaican jerk seasoning and the shrimp.
• Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.