Coconut Lime Cooler and Coconut Shrimp Soup

You know that February feeling…The one where the holidays are over, and you just want it to be summer, but it’s still cold outside? We’re from Seattle, and it snowed this weekend- We get it. This is EXACTLY what are BitenBubbly is for this week. 

This week were serving up a coconut-shrimp-stew and washing it down with a coconut-lime-cooler.   Something tropical yet warm so you feel like you are escaping to a beach, but you can still fight off that stubborn winter cold.

Editor’s Note: I’ve tasted several of Monique’s cocktails (pre and post-blogging) and this is my favorite cocktail she’s concocted yet!

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

salt and pepper (duh)

1 1/2 lbs raw shrimp, peeled and deveined

1/4 cup olive oil

1 onion diced

2 cloves garlic, minced

18 oz can Rotel red pepper

1/2 cup fresh cilantro, chopped

14 oz can diced tomatoes w/ chili's

2 cans coconut milk/cream

2 tablespoons Siracha hot sauce

1 tablespoon honey

2 tablespoons fresh lime juice

Club soda

Coconut Lime Cooler

(makes 2 drinks)

1/4 cup fresh squeezed lime juice

1/2 cup coconut milk (from a can!) 
1/4 cup Rum

2 tablespoons honey

3/4 cup ice

1/4 cup club soda (or any type of sparkling water/spritzer)

Combine lime juice, coconut mile, rum,  honey, and ice in a blender.  Blend until smooth.  Add club soda and mix it in with a spoon.  Poor into rimmed glasses and serve with a lime wedge.

Optional: Rim glass with honey and dip in unsweetened coconut flakes

Note: You can buy just a few tablespoons of unsweetened coconut flakes in the bulk section at your local grocery store. Warning: you will want to double this recipe ... even if you are only serving two ;)

Coconut Shrimp Soup  

(Feeds 4)

1 1/2 lbs raw shrimp, peeled and deveined (you can buy them like this)

1/4 cup olive oil

1 onion, diced

2 cloves garlic, minced

18oz can Rotel red pepper

1/4 cup fresh cilantro, chopped

14 oz can diced tomatoes w/ chili's

1 cup coconut milk (from a can)

2 tablespoons Siracha hot sauce

2 tablespoons fresh lime juice

salt and pepper

Heat your olive oil in a medium/large pot. Saute onions for several minutes until translucent then add the garlic and cook for a couple more minutes. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque. Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil. 

Add lime juice. 

Salt and Pepper to taste. 

Add more Siracha ;)