This simple, rich soup is adapted from a dish popular in Cameroon. For extra flavor, try it with a savory peanut butter, such as Peanut Better’s hickory smoked or onion parsley peanut butters. Makes 6 servings.
Ingredients
2 tablespoons peanut oil (canola or other vegetable oil can be substituted)
1 large yellow onion, diced
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
2 tablespoons grated fresh ginger
28-ounce can diced tomatoes
1 quart (4 cups) chicken broth
1 cup peanut butter (smooth or chunky)
2 cups baby spinach greens or chopped kale (if kale, remove any tough stems)
1 pound raw shrimp, shells and tails removed
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro
1/4 cup crushed roasted peanuts, to garnish
Directions
Heat the oil in a large saucepan over medium-high. Add the onion, garlic, red pepper and ginger. Saute until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and chicken broth, then bring to a simmer.
Add the peanut butter, stirring until it dissolves into the soup. Add the greens and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes.
Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts.
