Cooking Instructions
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Step 1
Preheat the oven to 475 degrees F (250 degrees C).
Step 2
Time to roast the
Red Bell Pepper (1)
. Place them on a baking sheet and roast 10 minutes, rotating to each side. Broil for the last 2-3 minutes.
Step 3
Let them cool for a while, then remove their skin and stem.
Step 4
In a soup pot, add the
Olive Oil (1 Tbsp)
, plus your
Garlic (1 tsp)
&
Shallot (1)
. Sautee the mixture on medium until fragrant. Then, add in the
Shrimp (6 oz)
and
Water (1 Tbsp)
.
Step 5
Cook on medium until shrimp are pink and no longer translucent. It should not take more than 5-8 minutes if shrimp are medium size. Add in
Ground Black Pepper (1/4 tsp)
and
Salt (to taste)
and stir all together. Remove the shrimp, and place in bowl or plate.
Step 6
Next, add in the
Light Coconut Milk (15 fl oz)
,
Chicken Broth (2 cups)
,
Cayenne Pepper (1/2 tsp)
,
Dry Mustard (1/4 tsp)
,
Ground Ginger (1 pinch)
, and
Tapioca Starch (2 Tbsp)
to the pot. Lightly simmer and mix all together for about 5 minutes. For a sweeter taste, add the
Barbecue Sauce (1/4 cup)
before blending.
Step 7
Place liquid and roasted red pepper in a blender (or use an immersion blender) and blend until creamy.
Step 8
Add the soup back to stock pot. Bring to light boil. Add shrimp back in last and keep warm until ready to serve.
Step 9
Serve and garnish with
Fresh Cilantro Leaves (to taste)
and
Jalapeño Pepper Slices (to taste)
if desired. Season each bowl with more Salt and Pepper ( to taste) and
Crushed Red Pepper Flakes (1 tsp)
flakes to taste.
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