Plantain and Coconut Soup with Shrimp, Tomato and Avocado Salad

• 2 tablespoons olive oil
• 1/3 cup small diced salt pork
• 1 cup small diced onion
• 1/2 cup small diced carrot
• 1/4 cup small diced celery
• 1 tablespoon plus 2 teaspoons minced garlic
• 2 teaspoons curry powder
• 2 pounds yellow plantains with slightly green tips and some black spots, peeled and roughly chopped
• 2 quarts chicken stock
• 1 cup coconut milk
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 2 tablespoons lime juice
• 2 tablespoons unsalted butter
• 1 teaspoon Essence, recipe follows
• 1/2 pound medium shrimp, peeled, deveined and diced
• 1/2 cup diced tomatoes
• 1/2 cup diced avocado
• 2 teaspoons chopped fresh cilantro leaves, plus sprigs for garnish
• 1 cup sour cream
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Set a Dutch oven over medium heat and add the olive oil to the pan.
2. Place the salt pork in the pan and render until crispy, about 6 to 8 minutes.
3. Add the onions, carrots and celery and cook until the vegetables are tender and the onions are translucent, 3 to 4 minutes.
4. Add 1 tablespoon of the garlic and the curry powder and saute until fragrant, 30 to 45 seconds.
5. Add the plantains and stock and bring to a boil.
6. Reduce the heat to a simmer and cook, stirring occasionally, until the plantains are soft, about 45 minutes.
7. Add the coconut milk, 1 teaspoon of the salt, and the pepper, and using an immersion blender, or in batches in a bar blender, puree the soup until smooth.
8. Stir in the lime juice and keep warm until ready to serve.
9. Heat a 10-inch saute pan and, when hot add the butter.
10. When the butter has melted add the remaining 2 teaspoons of garlic.
11. Season the shrimp with the Essence and add them to the pan.
12. Cook, stirring occasionally, until the shrimp turn pink, about 3 minutes.
13. Add the tomatoes, avocado and cilantro to the pan and season with the remaining 1/2 teaspoon of salt.
14. Remove from the heat.
15. Serve the soup by placing 1 cup into each of 8 bowls.
16. Garnish each bowl with 2 tablespoons of the shrimp and avocado mixture.
17. Add 2 tablespoons of sour cream on top of the shrimp and a sprig of cilantro for the final garnish.
18. Combine all ingredients thoroughly.
19. Yield: 2/3 cup
20. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

olive oil, salt pork, onion, carrot, celery, garlic, curry powder, plantains, chicken stock, coconut milk, salt, black pepper, lime juice, unsalted butter, shrimp, tomatoes, avocado, cilantro, sour cream, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/plantain-and-coconut-soup-with-shrimp-tomato-and-avocado-salad-recipe.html (may not work)