Cajun Coconut Curry Soup with Shrimp

Ingredients

• 3 tablespoon olive oil
• 1.5 lb raw jumbo shrimp
• 1 medium white onion, diced
• 3 garlic cloves, minced
• 2.5 tablespoons low sodium cajun blend
• 1 tablespoon (spicy) curry powder
• 2 teaspoons dried dill
• 1 lb frozen crawfish meat, thawed
• 6 cups low sodium chicken broth
• 2 bay leaves
• 1 can (13.5oz) coconut milk
• sea salt & pepper to taste
• 2 tablespoons arrowroot mixed with 2 tablespoons water
• cornstarch
• 1 large red bell pepper, chopped
• 2 cups chopped asparagus pieces
• red onion, thinly sliced
• torn basil
• fresh lime

Instructions

1. 1

   Lightly spray shrimp with oil, then add 1 tablespoon of low-sodium cajun or blackening seasoning. Mix well to coat.

2. 2

   Set a Dutch oven or pot on medium heat. Add 1 tablespoon of olive oil. Once hot, add the shrimp and allow them to rest in the pot untouched for 1 – 3 minutes or until sear marks appear along the edges. Note: the shrimp does not have to be cooked all through. Once sear marks appear, remove the shrimp from the pot and set it to low-medium heat.

3. 3

   Add the remaining olive oil and the onions. Saute for 5 – 7 minutes or until the onion turns brown and semitranslucent. Then add 1/4 of the crawfish and the rest of the spices. Bloom the spices in the oil and be careful not to let the seasoning burn; however, it is common for the spices to stick to the bottom.

4. 4

   Pour in the chicken broth, then use a spatula to deglaze the bottom of the pot. It may not look like it, but that’s where a lot of the flavor is trapped. Bring to a gentle simmer, then add bay leaves. Reduce the heat to low and simmer for at least 25 minutes.

5. 5

   Remove the bay leaves. Pour in the coconut milk and stir. This blending step is optional. Use an immersion blender to blend the contents of the pot, resulting in a smooth texture. Alternatively, you can skip this part. Then add the shrimp, crawfish, bell peppers, and asparagus. Cover and cook on very low for 10 – 15 minutes.

6. 6

   Enjoy immediately while hot! If this is for meal prep, I recommend storing it in a glass container so that it is easier to reheat in the microwave or oven. This soup will last about 3 days in the fridge, or up to 2 months in the freezer in airtight containers.