Cajun Coconut Curry Soup with Shrimp

INSTRUCTIONS

1. Lightly spray shrimp with oil, then add 1 tablespoon of low-sodium cajun or blackening seasoning.  Mix well to coat.

2. Set a Dutch oven or pot on medium heat.  Add 1 tablespoon of olive oil.  Once hot, add the shrimp and allow them to rest in the pot untouched for 1 – 3 minutes or until sear marks appear along the edges.  Note: the shrimp does not have to be cooked all through.

   Once sear marks appear, remove the shrimp from the pot and set it to low-medium heat.

3. Add the remaining olive oil and the onions.  Saute for 5 – 7 minutes or until the onion turns brown and semitranslucent.  Then add 1/4 of the crawfish and the rest of the spices.

   Bloom the spices in the oil and be careful not to let the seasoning burn; however, it is common for the spices to stick to the bottom.

4. Pour in the chicken broth, then use a spatula to deglaze the bottom of the pot.  It may not look like it, but that’s where a lot of the flavor is trapped.

   Bring to a gentle simmer, then add bay leaves.

   Reduce the heat to low and simmer for at least 25 minutes.

5. Remove the bay leaves.  Pour in the coconut milk and stir.

   This blending step is optional.

   Use an immersion blender to blend the contents of the pot, resulting in a smooth texture.  Alternatively, you can skip this part.

   Then add the shrimp, crawfish, bell peppers, and asparagus.  Cover and cook on very low for 10 – 15 minutes.

6. Enjoy immediately while hot!  If this is for meal prep, I recommend storing it in a glass container so that it is easier to reheat in the microwave or oven.

   This soup will last about 3 days in the fridge, or up to 2 months in the freezer in airtight containers.