Jamaican Curried Shrimp & Mango Soup
1 tablespoon extra-virgin olive oil
1 large onion, chopped
2 stalks celery, sliced
4 cloves garlic, chopped
1 serrano chile, minced (optional)
2 tablespoons curry powder
1 teaspoon dried thyme
2 cups seafood broth or stock or clam juice
1 (14-ounce) can “lite” coconut milk
3 ripe mangoes, diced
1 1/4 pounds raw shrimp (21-25 count), peeled and deveined
1 bunch scallions, sliced
1/4 teaspoon salt
Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt.