SPINACH COCONUT MILK SOUP WITH CURRIED SHRIMP

SPINACH COCONUT MILK SOUP WITH CURRIED SHRIMP
Time in the Kitchen: 15 minutes
Servings: 3
2 cans coconut milk
1 cup frozen spinach, or several handfuls of fresh
1 tablespoon butter
1 pound raw shrimp, peeled and de-veined
1½ teaspoons curry powder salt to taste
It doesn't get much easier than this soup. The spinach and coconut milk purée has such a great flavor and texture that you don't even need to add
broth. When you have more time use this recipe as a starting point, then add more ingredients to the soup like diced vegetables, additional spices
and more seafood.
In a blender, purée coconut milk and spinach until smooth.
In a deep saucepan, melt the butter. Add the shrimp and sprinkle curry powder on top. Sauté 2 minutes, then add coconut milk with spinach. Bring
to a boil then turn off heat. Salt to taste and serve.