Curried Asparagus & Lentil Soup with Shrimp & Curry Kettle Potato Chips : SHRIMP
Iâ€™m excited to share this healthy and delicious curried soup with asparagus, lentils, potatoes and shrimp, topped with crunchy curry-flavored Kettle Brand Chips.
- 12 shrimp (16-20 size) with the shell still on (6 per person)
- 2 Tbsp. unsalted butter
- 1 tsp. sea salt
- 2 Tbsp. parsley, finely chopped
- Handful of curry-flavored Kettle Brand Potato Chips, crushed into tiny pieces in a resealable bag, plus another handful of bigger chunks for garnish
- 2 sprigs green onion, chopped finely for garnish
Rinse shrimp and then pat dry with a paper towel.
Chop herbs into fine pieces and crush the chips in a resealable bag using a rolling pin.
Heat your skillet to high heat and add butter.
Add shrimp to skillet and cook until pink, about 2-3 minutes on each side.
Add salt, parsley and crushed chips to shrimp and toss. Turn off the heat.
Pour soup into a shallow bowl, stack the shrimp and chips mixture on top, crush more chips on top and add the chopped green onions. Enjoy!