Description
An easy lectin-free version of a chowder or bisque style soup.
Ingredients
- 10–12 medium raw wild caught whole shrimps (with heads and skin)
- 13 oz (about 400g) cauliflower rice
- 3 heaping tbsp red palm oil (I use Nutiva)
- 1 big leek, use only the white(ish) area, well washed and finely chopped
- 2 garlic cloves, peeled
- 2 cans coconut milk (full fat, organic, non BPA)
- 1/4 tsp aniseeds
- salt and pepper to taste
- 1 tbsp Hungarian paprika
- 1 fresh bunch cilantro, chopped
- one lime
Instructions
- Saute the whole shrimps in red palm oil a few minutes on each side. Once they are completely pink take them out on a plate.
- Add the chopped leek to the same pot and saute for a few minutes. Add the garlic cloves, peeled and smashed, add aniseeds. Saute for a few more minutes. Add half of the cauliflower and saute for a few more minutes. Add paprika, salt and pepper. Add one can of coconut milk, the whole shrimps (still with heads and skin) and bring to a boil. Simmer for few more minutes until the cauliflower is cooked. Take the shrimps out on a cutting board. Add the soup to a blender and blend until smooth. Put back in the pot.
- Add the other half of the cauliflower and the second can of coconut milk and let it simmer on low heat.
- Meanwhile you can peel and devein the shrimps and cut them in bite size chunks, or even smaller; you can leave one or two unpeeled or whole for presentation, but that’s optional. Add the clean and chopped shrimps back to the soup, chopped fresh cilantro and juice of half lime (or more to taste). Taste for salt and pepper and add more if necessary. Serve warm with lime and yuca, green plantain or coconut tortilla chips (just a suggestion).