I wanted to make mushroom soup for my 2012 Christmas Eve dinner.\u00a0 Mika wanted butternut squash soup.\u00a0 I figured I’d compromise and find something else.\u00a0 For some reason I was set on having a savory fruit-based soup, so when I came across this recipe I felt I had found gold.\u00a0 It got amazing reviews, and I’d had great luck with other recipes from Emeril.<\/p>\n
As things turned out, I was not too happy with the soup.\u00a0 I felt it tasted mostly of chicken broth, with only hints of coconut and none of plantains.\u00a0 If I was going to serve it, I felt I had to fix it – so I ended up adding the rest of the coconut milk from the can as well as 3 bananas and some nutmeg.\u00a0 The results were much tastier than before, and Mika was pleased.<\/p>\n
I don’t eat shrimp myself, but according to my guests and my husband, the shrimp salad was delicious – both by itself and when combined with the soup.\u00a0 This is high praise coming from my husband, as he doesn’t like either tomatoes or avocados!<\/p>\n
Ingredients<\/em><\/p>\n Instructions<\/em><\/p>\n Heat a soup pot over medium heat and add the oil.\u00a0 When hot, add the salt pork and cook until crispy, about 6 minutes.\u00a0 Add the onions, carrots and celery and cook until tender, about 5 minutes.\u00a0 Add the garlic and curry powder and saute for 30 seconds.\u00a0 Add the plantains and the stock and bring to a boil.\u00a0 Reduce heat and simmer, stirring occasionally, until the plantains are soft, about 45 minutes.<\/p>\n Remove from the heat and add the coconut milk and bananas.\u00a0 Puree the soup, either using an immersion blender (easiest) or in batches, in a regular blender.\u00a0 Return to the pot, taste and adjust seasoning.<\/p>\n Just before serving, reheat the soup and add the lime juice.<\/p>\n Place the sour cream in a small serving bowl and sprinkle the cilantro on top of it.\u00a0 Serve the soup with the salad (recipe below) and sour cream on the side.\u00a0 Before eating, combine the three elements.<\/p>\n Ingredients<\/em><\/p>\n Instructions<\/em><\/p>\n Season the shrimp with the creole seasoning and set aside.<\/p>\n Heat a saute pan over medium heat.\u00a0 Add butter and melt.\u00a0 Add garlic and saute for 1 minute.\u00a0 Add the shrimp and cook for 2 minutes.\u00a0 Add the tomatoes, avocado and cilantro and mix.\u00a0 Turn heat to very low.\u00a0 Season with salt and continue cooking until the shrimp is completely cooked through.<\/p>\n\n
\u00a0Shrimp, Tomato and Avocado Salad<\/h3>\n
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