Coconut Shrimp Soup

Name: Coconut Shrimp Soup with fennel and celery
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 285 g Jumbo Shrimp; 3 unit(s) Celery; ¼ cup Roasted Pepper Pesto; 1 unit(s) Coconut Milk; 1 tbsp Smoked Paprika-Garlic Blend; ¼ cup Parmesan Cheese, shredded; 1 tbsp Garlic Puree; 1 tsp Chili Flakes; 3 unit(s) Shanghai Bok Choy; 0.06 tsp Salt*; 0.06 tsp Pepper*; 2 tbsp Unsalted Butter*; ½ tbsp Oil*

with fennel and celery

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Inspired by cioppino, the hearty Italian-American shellfish stew from San Francisco, this seafood soup is enhanced by a mix of tangy-sweet roasted red pepper pesto and creamy coconut milk. Sautéed fennel adds classic anise flavor, while a sprinkle of red pepper flakes imparts a touch of heat. As you sink your spoon into the velvety broth, you’ll find a plethora of succulent shrimp seasoned with paprika and garlic,

Tags:

Carb Smart

Allergens:

Shrimp

•Milk

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Jumbo Shrimp

(Contains: Shrimp)

3 unit(s)

Celery

¼ cup

Roasted Pepper Pesto

(Contains: Milk May contain traces of: Milk, Soy, Sulphites)

1 unit(s)

Coconut Milk

1 tbsp

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Tree nuts, Milk, Wheat, Mustard, Sesame, Sulphites, Triticale, Peanuts, Soy)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

1 tbsp

Garlic Puree

(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

1 tsp

Chili Flakes

(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

3 unit(s)

Shanghai Bok Choy

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains: Milk)

½ tbsp

Oil*

Nutrition Values

Calories600 kcal

Fat46 g

Saturated Fat28 g

Carbohydrate18 g

Sugar6 g

Dietary Fiber5 g

Protein29 g

Cholesterol220 mg

Sodium1470 mg

Trans Fat1 g

Potassium1050 mg

Calcium450 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Bowl

•Large Pot

Cooking Steps

Peel, then cut onion into 1/4-inch pieces.
Halve fennel. Remove and discard the core and outer layer, then cut fennel into 1/2-inch pieces.
Cut celery into 1/4 inch pieces.

Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.
Add shrimp, Smoked Paprika Garlic Blend and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat. Set aside.

Heat a large pot over medium heat. When hot add 2 tbsp (4 tbsp) butter, then onion, fennel and celery. Cook stirring often until veggies are tender crisp, 5-6 min.

Add shrimp and garlic puree to the large pot with the veggies.
Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**

Add coconut milk, roasted red pepper pesto and 1/2 cup (1 cup) water.
Reduce heat to medium low. Cook stirring occasionally until soup thickens slightly, 3-4 min.