This soup is one of the ones that intrigued me most when I read about it in Clash of Kings, and this is my second attempt (I tried around this time last year) trying to make it.  I’m pretty sure that the persimmons (Fuyu) that I used last year were significantly more ripe than the ones I used this year, but I’m not sure how much of a difference it made just yet.  

I would recommend going for Fuyus for this, as if they’re not fully ripe, it won’t be a problem, unlike with Hachiyas.  I also went with cooked shrimp for this, and long term, the way you use it in the stock, cooked vs. raw is not that big of a problem here.  The resulting soup is very interesting, to say the least.

Shrimp and Persimmon Soup
Lasts 5+ lunches as both a side and main course

Ingredients

  • 8 large deveined and peeled shrimp
  • 3-4 medium Fuyu persimmons, peeled and chopped
  • shallot, chopped (whoops, forgot this)
  • 1 T olive oil
  • lime juice (amt will be approximate, depending on your tastes)
  • 2 inches fresh ginger, peeled and chopped
  • 6 mint leaves

Heat your olive oil in a medium-sized pot over medium heat.  If you have your shallots, add and cook them here until translucent; if you’re like me and forgot them, add your chopped persimmons to the pot and add water until they’re just barely covered (see pic 1). Bring the pot to a simmer and simmer until your persimmons are fork tender (at least 15 minutes over medium high heat, minimum). 

Fill another, smaller pot (see pic 2) with water, and add your ginger and mint leaves, bringing to a boil and boiling for ten minutes.  After ten minutes, add your shrimp in and boil for another five minutes.  Remove the shrimp from the stock and set aside, chopping them roughly.

Once your persimmons are tender, pour off about half of the water you cooked them in, and add the ginger/mint/shrimp stock, so that the stock just barely covers the persimmons.  Put the soup in a blender, and add however much lime juice you like.  Original recipe recommends juicing one lime, I used half of one of those little lime-shaped bottles of lime juice; your mileage on this will vary.  Then, blend your soup, pureeing on both low and high.

Take your pureed soup, put it in a container, and add in your shrimp, and proceed to chill for at least three hours, if not overnight.  The resulting soup is definitely not your normal sort of soup, but one you’ll quite enjoy.

Advertisements

Summer means that it’s a great time for dishes that feature fresh tomatoes, and seafood.  So, why not combine all of these with some awesome cheese?  Why not, indeed.

Roasted Tomatoes with Shrimp and Feta
Lasts appx 4 meals

Ingredients

  • 5 large tomatoes, cut into eighths
  • 6 cloves garlic, minced
  • 3 T olive oil
  • dash salt and pepper
  • 1 pound medium shrimp, deveined and peeled (the package I got came that way, except for the tails)
  • 4 oz crumbled feta
  • 2 T lemon juice

Preheat your oven to 450 (mine was at 425 due to its tendency to run hot), and put your tomatoes, garlic, olive oil, and salt and pepper in your baking dish.  Toss, put the cover on, and put in the oven for 20 mins.  Then, remove from the oven, and add the shrimp, feta, and lemon juice, and toss.  Put back in the oven for another 12 mins or so, until the shrimp is fully cooked).

Eat with some crusty bread to soak up the extra juices.  😉