Curried Potato and Pea Soup with Spicy Shrimp
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- 1 1/2 cups diced potatoes, I use Baby Boomers
- 1/2 cup diced onion
- 1 tbsp minced garlic
- 2 tbsps unsalted butter
- 1 tbsp flour
- 1 tbsp indian curry powder (madras)
- 1 tsp garam masala (indian mixed spice)
- pinch of crushed red pepper flakes
- 2 cups chicken broth
- 1 cup whole milk
- 2 tsp sugar
- 1 cup of frozen green peas
- juice of 1/2 lime
- salt to taste, plain yogurt, chopped fresh cilantro
- Sweat potatoes, onion, and garlic in the butter in a large saucepan over medium heat. Cook until onion is soft, 5 minutes.
- Stir in flour, curry powder, and garam masala; and cook 30 seconds, stirring constantly, add broth, milk and sugar. Bring soup to a boil, reduce to medium-low, cover, and simmer, stirring often, until potatoes as fork-tender, approx 15 minutes. Add peas and simmer 5 minutes. Finish soup with lime juice and salt.
- Garnish with yogurt and cilantro if desired.
- Spicy Shrimp:
- 12 lg. shrimp
- 1 T. Olive Oil
- 1 1/2 t. paprika
- 1/2 t. ground turmeric
- 1/4 t. cayenne pepper
- Salt and Pepper
- Pat Shrimp dry with paper towels then toss with oil. Combine paprika , turmeric, cayenne, salt and pepper and sprinkle over shrimp.
- Coat grill pan or large saute pan with spray. Add shrimp and sear until cooked through 1-2 min. side.
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Curried Potato and Pea Soup with Spicy Shrimp Recipe at a Glance
- COURSE: Soups/Stews