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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 6

6 small sweet potatoes, peeled and diced
2 cups unsweetened coconut milk
6 cups chicken broth

3 tablespoons minced ginger
3 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon sea salt
1 1/2 pounds medium shrimp, peeled and deveined
4 firm bananas
1 cup unsweetened toasted coconut flakes
1 cup toasted sliced almonds
1/2 cup chopped cilantro

In a large saucepan, combine sweet potatoes with coconut milk and chicken broth. Cook until potatoes are soft. Puree in blender. Condiments:
Combine minced ginger, lemon juice, canola oil, and sea salt in a shallow dish.
Toss in shrimp. Marinate 1 hour.
Remove shrimp from marinade. Sauté in 1 tablespoon oil over high heat until for 3 to 4 minutes, and color turns pink.
Slice bananas and sauté in oil until brown on both sides. Arrange in separate bowls, shrimp, bananas, toasted coconut flakes, almonds, and cilantro.
Ladle soup in bowls. Serve with the condiments, and tabasco.

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