This soup was an experiment with a happy, delightful ending. “What if I put a bunch of avocados in there and made a pureed soup?” Guacamole in soup form, that’s what. Jalapeño-garlic shrimp made this a heartier, tastier meal.
Prep time 15 minutes
Serves 6
For the soup:
1/2 large sweet onion, sliced
2 quarts (1.9 liters) Simple Chicken Stock
5 ripe avocados, pitted, peeled, and cut into large chunks
4 cloves garlic, smashed
1/4 cup (60 ml) freshly squeezed lime juice (about 2 limes)
1/2 teaspoon ground cumin
1 tablespoon (18 g) sea salt
1 tablespoon tapioca flour
1 tablespoon (20 g) honey (if needed)
1 14-ounce (400 ml) can full-fat coconut milk
1 handful fresh cilantro, chopped
For the shrimp:
2 tablespoons (30 g) Homemade Ghee
1 jalapeño, seeded and minced
2 cloves garlic, minced
1/8 teaspoon chipotle powder or cayenne pepper
1 pound (455 g) uncooked 31 to 40 count shrimp, shells and tails removed
Sea salt and black pepper
1 cup (180 g) diced cherry or grape tomatoes
1 Place the onion, chicken stock, avocados, garlic, lime juice, cumin, and sea salt in a 4-quart (3.8 liter) slow cooker. Whisk in the tapioca flour.
2 Cover and cook on low for 5 to 6 hours.
3 Blend, preferably using an immersion blender. Taste, and add the honey if it tastes too acidic—it may depend on how ripe the avocados are. Add the coconut milk and cilantro. Blend again, leaving small bits of cilantro. Cover and keep warm while you prepare the shrimp.
4 Heat the ghee in a medium skillet over medium-high heat. Add the jalapeño, garlic, and chipotle powder. Cook for 1 to 2 minutes. Add the shrimp and sprinkle them with sea salt and black pepper. Cook for another 3 to 4 minutes, until the shrimp is completely pink and cooked through.
5 Transfer the shrimp mixture and pan juices to a small serving dish. Stir in the tomatoes.
6 Serve the soup with a couple spoonfuls of the shrimp mixture in each bowl.
