Grilled Shrimp And Red Curry Sweet Potato Soup

For the Shrimp.

8 Each, 16/20 Six P&D shrimp marinated in oil, ginger, Lemongrass and lime

Grill at service

For the Soup

1T vegetable oil

1T chopped shallots

1t grated fresh ginger

½ T grated lemongrass

1-2T red curry paste

½ # roasted sweet potato puree

1qt vegetable or chicken stock

4 oz. unsweetened coconut milk

2 limes

1 oz. honey

S&P to taste

For the Vegetables

1T Sesame oil

2t grated ginger

2 oz. julienne yellow squash

2 oz. julienne carrot

2 oz. julienne zucchini

3 stalks scallion greens finely julienne

CRISP RICE NOODLES

Method

-Heat vegetable oil in a 2 qt sauce pan over medium heat, add shallots, ginger, garlic, lemongrass and curry paste; sweat them until tender (2-3 minutes), do not let brown.

-add sweet potatoes and cook two minutes more

-add stock and coconut milk, cook 20 more minutes

-with hand blender or in a food processor, blend mix until smooth, strain into new 2 qt. pot. Add more stock if soup is thicker than needed.

-add honey and lime juice to balance spiciness and sweetness of the soup and season with salt and pepper. Hold warm for service.

-for the vegetables, in a 12" sauté pan over medium high heat, sauté ginger and garlic in sesame oil, stir fry all vegetables quickly and season with salt and pepper.

-arrange vegetables in the middle of a warm soup plate, place the shrimp on top and ladle soup around the vegetables and garnish with scallions and fried rice noodles, serve.

Makes 4 Portions