Ingredients
3 tablespoons olive oil
1 medium carrot peeled and chopped
1 celery stalk chopped
1 bulb fennel chopped
2 cloves garlic minced
1 pound roasted peppers peeled and chopped
Salt and pepper to taste
2 cups seafood stock or chicken stock
1 1/4- ounce can coconut milk
Fresh herbs for garnish
For The Shrimp
1 pound shrimp peeled and deveined
3 tablespoons olive oil
1 teaspoon Rehoboth Beach ROADKILL Hot Sauce
Salt and pepper to taste
Instructions
Heat a large pot to medium heat and add olive oil. Add carrots, celery and fennel. Cook about 10 minutes to soften
Add garlic and cook about a minute, until fragrant
Add roasted peppers and stir
Add your seasonings, Rehoboth Beach ROADKILL Hot Sauce, salt & pepper to your tastes, along with stock and coconut milk. Reserve a bit of the coconut milk if you’d like to use it as a garnish
Bring to a light boil, then reduce heat and simmer 20-30 minutes
Blend with a stick blender, or transfer it in batches to a food processor or blender. Blend until smooth. Keep heated while you prepare the shrimp
Heat a large pan to medium heat
Pat the shrimp dry and set them into a mixing bowl. Drizzle with olive oil & Rehoboth Beach ROADKILL Hot Sauce, then season with and salt and pepper
Toss in the heated pan and cook a couple minutes per side, until the shrimp is pink
Serve the soup into bowls and top with the seared shrimp
Garnish with reserved coconut milk and freshly chopped herbs