“MFK Fisher, the great food writer, used to lament that she never got dinner invitations because people were too intimidated to cook for her,” says F&W’s Grace Parisi. “I feel the same way! Fisher wrote that she’d have been happy even with a can of tomato soup. I created this jerk-seasoned soup with shrimp in her honor.”
More Fast Soup Recipes
1 to 1 1/2 teaspoons jerk spice paste, like Walkerswood or Busha Browne’s
Salt and freshly ground black pepper
1/2 pound shelled, deveined medium shrimp
2 scallions, thinly sliced
Steamed rice and lime wedges, for serving
How to Make It
In a large saucepan, melt the butter. Add the onion and thyme and cook over high heat until lightly browned, about 5 minutes. Add the soup and jerk paste and season with salt and pepper. Bring to a boil and simmer for about 5 minutes. Add the shrimp and cook just until pink and curled, about 3 minutes. Stir in the scallions and some rice and serve with lime wedges.
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