My F&W
quick save (...)

Creamy Tomato Soup with Shrimp and Jerk Spices

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

“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.”

  1. 2 tablespoons unsalted butter
  2. 1 medium onion, finely chopped
  3. 1 teaspoon coarsely chopped thyme
  4. 1 quart creamy tomato soup, preferably Pacific Natural Foods brand
  5. 1 to 1 1/2 teaspoons jerk spice paste, like Walkerswood or Busha Browne’s
  6. Salt and freshly ground black pepper
  7. 1/2 pound shelled, deveined medium shrimp
  8. 2 scallions, thinly sliced
  9. Steamed rice and lime wedges, for serving
  1. 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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.