Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons Unsalted Butter
  • 1 Onion (thinly sliced)
  • 2 Garlic Cloves (minced)
  • 1 medium head Cauliflower (cut into florets)
  • 4 cups low sodium Chicken (or Vegetable Stock)
  • 4 cups Water
  • 1 Bay Leaf
  • 1/2 cups Fat Free Evaporated Milk
  • 2 Tablespoons Olive Oil
  • 1 Red Bell Pepper (chopped)
  • 1 Jalapeño Pepper (seeded and chopped)
  • 1 Habanero Pepper (seeded and chopped)
  • 1/2 Onion (chopped)
  • 1 Tablespoon Paprika
  • 1/4 cup Water
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Fresh Lemon Juice
  • 1 pound uncooked Shrimp
  • Fresh Cilantro (for serving)

Instruction

  • Melt the butter in a large stockpot set over medium heat. Add the onion and cook, stirring occasionally, until softened but not browned – about 5 minutes. Add the garlic and cauliflower and cook another 10 minutes.
  • Add the stock, water, and bay leave. Bring to a boil, then reduce head and simmer uncovered for 30 minutes or until the cauliflower is very soft.
  • While the soup simmers, prepare the piri piri shrimp: Heat the olive oil in a large
  • skillet. Add the peppers, onion, and paprika; cook 10 minutes or until very soft. Transfer to a blender. Add the water, vinegar, and lemon juice; blend until smooth. Transfer 1/2 cup sauce to a large skillet; add the shrimp and cook over medium heat until sauce is reduced and shrimp is coked through – 10-12 minutes. Cover the remaining sauce and let sit until ready to serve.
  • Transfer the soup to a blender or food processor; puree until smooth. Return to pot and stir in evaporated milk. For a smoother soup, blend it further with an immersion blender. Serve the soup topped with shrimp and a drizzle of the reserved piri piri sauce.