35 min 
Easy 
Ingredients
- Carrots ½ C
- Celery cut in squares ½ C
- Cinnamon ½ tsp
- Coconut milk 1 can
- Diced plantain 1 C
- Fennel seeds ½ tsp
- Finely chopped celery. ½ C
- Finely chopped green onion. ½ C
- Finely chopped sweet bell pepper or paprika ½ C
- Fresh basil leaves ½ C
- Garlic 5 cloves, 3 finely chopped
- Grated ginger 2 tsp
- Ground cardamom ½ tsp
- Ground cumin 1 tsp
- Ground sweet pepper ½ tsp
- Olive oil ¼ C
- Onion cut in squares ½ C
- Oregano to season
- Peeled creole potato. 1 C
- Prepared tomato coulis 2 C
- Raw shrimp (peeled and deveined) 2 lbs
- Salt and pepper to season
- Salt and pepper to taste
- Sugar to taste
- Turmeric 1 tsp
Preparation
Fire up the day with a scrumptious Tomato Shrimp Coconut Spiced Casserole! Want more? Give it an extra kick with Crushed Tomatoes with Chili Pepper from Pomì.
PREPARATION
For the tomato coulis:
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In a saucepan over medium high heat add the 3 tbsp of olive oil, 2 cloves of garlic, white onion, carrot, celery, thyme, bay leaf and the two boxes of POMI crushed tomatoes with chili. Cook for 25 to 30 minutes.
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When the vegetables are cooked, blend into a sauce. Rectify flavors to balance acidity.
For the soup:
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Sauté the 3 gloves of finely chopped garlic, grated ginger, white onion, celery and sweet chili.
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Add the spices to the same pan. Add cumin, sweet pepper, turmeric, black pepper, cinnamon, cardamom, fennel seeds and sauté.
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Add the ripe plantain, creole potatoes and 1 cup of water. Cover and cook for 5 minutes.
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Add a can of coconut milk.
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Add the tomato coulis.
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Season the shrimps with salt and black pepper, mix and leave for a few minutes.
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Mix the shrimps with the soup.
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Add the basil.
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Serve the soup and finally add some more basil.
