Moroccan shrimp and peanut soup

Name: Moroccan shrimp and peanut soup
Cuisine: Moroccan, African
Ingredients: 1 pound fresh or frozen large shrimp; 1 (2 1/2 pound) butternut squash (see Tip), halved and seeded; 2 teaspoons ground cumin; ¾ teaspoon kosher salt; ½ teaspoon ground pepper; ½ teaspoon ground coriander; ¼ teaspoon ground cinnamon; ¼ teaspoon ground turmeric; 2 teaspoons toasted sesame oil; 1 cup chopped onion (1 large); ½ large red bell pepper, coarsely chopped; 2 teaspoons finely chopped fresh jalapeño chile pepper (see Tip); 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons mild green curry paste; 1 teaspoon reduced-sodium soy sauce; 2 (14.5 ounce) cans no-salt-added petite diced tomatoes, undrained; ¾ cup creamy peanut butter; 3 cups low-sodium vegetable broth, such as Pacific brand; 2 cups packaged fresh julienned carrots (see Tip)

16 steps

Updated at: Wed, 16 Aug 2023 15:18:50 GMT

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Ingredients

0 servings

1 poundshrimp

fresh, or frozen, large

1 x 2.5 poundbutternut squash

halved and seeded

2 teaspoonsground cumin

¾ teaspoonkosher salt

½ teaspoonground pepper

½ teaspoonground coriander

¼ teaspoonground cinnamon

¼ teaspoonground turmeric

2 teaspoonstoasted sesame oil

1 cuponion

chopped, large

0.5red bell pepper

large, coarsely chopped

2 teaspoonsfresh jalapeño chile pepper

finely chopped

3cloves garlic

minced

1 tablespoonfresh ginger

grated

2 tablespoonsmild green curry paste

1 teaspoonreduced-sodium soy sauce

2 x 14.5 ouncecans no-salt-added petite diced tomatoes

undrained

¾ cupcreamy peanut butter

3 cupslow-sodium vegetable broth

such as, brand

2 cupscarrots

packaged fresh julienned

Instructions

Step 1

Directions

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Step 3

Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Preheat oven to 450 degrees F. Grease a 15x10-inch foil-lined baking pan; place squash, cut sides down, in pan. Roast 35 to 45 minutes or until tender when pierced with a fork. Cool slightly. Scoop pulp from shells; mash (you should have about 2 cups mashed squash).

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Combine cumin, salt, ground pepper, coriander, cinnamon, and turmeric in a small bowl. Place shrimp in a medium bowl. Sprinkle 2 teaspoons of the spice mixture over shrimp; stir. Refrigerate while you prepare the soup.

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For soup, heat sesame oil in a 4- to 5-quart pot over medium heat. Add onion, bell pepper, chile pepper, garlic, and ginger; cook about 5 minutes or until tender. Add curry paste, soy sauce, and the remaining spice mixture. Stir in mashed squash, tomatoes, and peanut butter. Stir in vegetable broth. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.

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Meanwhile, lightly coat a 12-inch nonstick or heavy cast-iron skillet or grill pan with cooking spray. Heat over medium-high heat. Add shrimp in a single layer. Cook 5 minutes or until shrimp are opaque, turning once. Cook carrots in a saucepan in a small amount of boiling water 4 to 5 minutes or just until tender; drain.

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Divide soup among eight serving bowls. Top with carrots and shrimp.

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Tips

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Tips: Substitute 2 cups thawed frozen cooked winter squash for the butternut squash; omit roasting the squash.

Step 15

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Step 16

If you prefer, prepare your own julienne carrots by peeling about 4 medium carrots and cutting them into matchstick-size pieces.