Southern warmth - Shrimp Soup, Island Style

Cool mornings, flat water, warm afternoons.
This great weather is a result of easy breezes from the south. Wonderful beach weather.

NUTRTION HINT

Foods to Use: Eggs. Use egg substitutes and egg whites freely. Limit your use of yolks to a maximum of 4 weekly, including the ones you use in cooking.


SHRIMP SOUP – ISLAND STYLE

SHRIMP ¾ lb. - 41/50 count , uncooked
Mushrooms ½ cup , diced
Cubanella Chili, ½ cup chopped
Onion – 1 medium – diced
Fresh coconut milk. ½ to ¾ cup
Clam broth - 2 cups
Chili Stuff, Fish Mix 1 TBL www.chilistuff.net
Lime juice – 1 fresh squeezed
Olive oil
Salt & Black Pepper

Heat a pot with couple of TBL of Olive oil to medium then add the diced onions and Cubanella peppers., chopped with seed pod removed. When the onion and pepper get shiny add the diced mushrooms.

Peel the shrimp. When the mushrooms look cooked add the clam broth and the fresh coconut milk. As soon as these have reached temperature add the shrimp. The shrimp will cook quickly at a simmering heat. As soon as they change color add a TBL of Fish Mix and the lime juice, and salt & pepper to taste.

Cook for a couple of minutes and serve with a chunk of fresh crusty French bread.

The soup is also delicious after it has been chilled.