The whole family loved it. Next time I am doubling the shrimp. I used large ones, so each of us only got three or four shrimp, not enough! I'm going to stick with the large shrimp, but use 1 whole pound. Our shrimp were frozen and raw, so I thawed them in a bowl under cold running water while I was putting the rest of the soup together. When added to the soup, they were cooked through in less than 10 minutes.
It's fairly quick to put together, so have your ingredients prepped and ready. The soup has refreshingly complex flavors, hard to describe. We didn't let it sit for 6 hours, but I can imagine how much more fabulous it would be!
In my opinion, the lime zest is a must too.
Senegalese Shrimp Soup
summer corn and shrimp.
Hands-on time: 15 minutes
Total time: 25 minutes - 24 hours
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 tablespoons flour
- 2 teaspoons curry powder
- 3-1/2 cups (28 ounces) low-fat chicken broth (not homemade)
- 2 tablespoons lime juice from about 2 limes
- ¼ cup honey
- 1 cup corn (fresh or frozen)
- 1 cup milk (preferably 2%, skim doesn't work)
- ½ pound shrimp (uncooked or cooked)
- Salt to taste
- Strips of lime zest, for garnish
Heat a Dutch oven on medium high. Add butter. When bubbly, add onion and sauté for 3 – 5 minutes until onion is tender. Stir in flour and curry and cook 1 minute. Slowly whisk in chicken broth, lime juice and honey and bring to a boil. Reduce heat to maintain a slow simmer. Stir in corn and simmer for 3 minutes. Add milk and shrimp. If serving warm, heat completely but do not boil, until shrimp is fully cooked (if uncooked) or warmed through (if cooked). Season to taste. To serve, top with lime zest. If serving cold, refrigerate until cold. The soup improves if left to rest for 6 - 24 hours before serving.