Directions
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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 tablespoon), plus your Garlic (1 teaspoon) & Shallot (1). Sautee the mixture on medium until fragrant. Then, add in the Shrimp (6 ounce) and Water (1 tablespoon).
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 teaspoon) 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 fluid ounce), Chicken Broth (2 cup), Cayenne Pepper (1/2 teaspoon), Dry Mustard (1/4 teaspoon), Ground Ginger (1 pinch), and Tapioca (2 tablespoon) 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 Leaf (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 teaspoon) flakes to taste.
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