Spinach and Shrimp Soup

By franny-2

In Jamaican cooking whole Scotch bonnet peppers are often added to the dish and then removed when the dish is cooked. This way you obtain a more subtle heat. The method is used in this soup. Jalapeño peppers may be substituted.

Ingredients

• 2 tbsp (25 mL) vegetable oil
• 1 onion, chopped
• 3 green onions, chopped
• 1 tbsp (15 mL) chopped garlic
• ½ tsp (2 mL) dried thyme
• ½ tsp (2 mL) ground allspice
• 1 whole Scotch bonnet pepper
• 4 cups (1 L) chicken broth
• 1 bunch spinach, cleaned and sliced
• ½ cup (125 mL) coconut milk
• 8 oz (250 g) peeled shrimp
• 1 tbsp (15 mL) lime juice or to taste
• Salt and freshly ground pepper to taste

Details

Servings 6

Preparation

Step 1

1. Heat vegetable oil in a large soup pot on medium-high heat. Add onions. Sauté for 3 minutes or until onions soften slightly.

2. Add green onions, garlic, thyme, allspice, and Scotch bonnet pepper. Sauté for 1 more minute. Add broth and bring to boil. Add spinach and coconut milk. Reduce heat and simmer for 10 to 15 minutes or until spinach is limp. Remove pepper and discard.

3. Add shrimp and cook for another 2 minutes or until pink and curled. Add lime juice, season well with salt and pepper.