Shrimp, Coconut And Plantain Soup

• 2 tablespoons of canola or vegetable oil
• 1 onion, finely chopped
• 2 scallions finely chopped
• 3 garlic cloves, minced
• 1 green bell pepper, seeded and finely chopped
• 1/4 habanero chili, seeded and finely chopped or to your taste
• 2 cups chopped tomatoes,
• 2 large carrots, peeled and diced
• 2 green plantains, peeled and diced
• 1/2 teaspoon of ground cumin
• 3 cups of water
• 1 pound of large shrimp, shell on
• Salt and freshly ground black pepper, to taste
• 3 cans (14 oz) of coconut milk or more if necessary
• Fresh cilantro, chopped

1. Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and saute until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft.
2. 2. Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water.
3. 3. Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells.
4. 4. Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more.
5. 5 Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.

vegetable oil, onion, scallions, garlic, green bell pepper, chili, tomatoes, carrots, green plantains, ground cumin, water, shrimp, salt, coconut milk, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-coconut-and-plantain-soup-52298301 (may not work)