Ingredients Weight Measure
Red onions, large, rough chop 3 ea.
Celery, rough chop 2 bunches
Carrots, large, peeled and rough chop 8 ea.
Garlic, peeled 1/4 cup
White wine 1/2 bottle
Seafood stock 4 gal.
Heavy cream 2 qts.
Shrimp, 100/150 4 lbs.
Coconut shavings 3 cups
Salt and pepper to taste
TABASCO® brand Habanero Sauce 4 oz.
Sour cream 12 oz.
Coconut flakes, for garnish as needed


  1. Caramelize onions, celery and carrots in a hot pot. Add garlic; cook until golden brown. Deglaze with wine.
  2. Add the stock, cream and shrimp. Let boil for 30 minutes.
  3. Add coconut shavings. Continue to boil for 30 more minutes.
  4. Burr mix all ingredients in the pot.
  5. Strain through a china cap. Season with salt and pepper.
  6. To garnish, whisk TABASCO® Habanero Sauce into sour cream. Refrigerate until sour cream gets back to its original consistency. Serve soup in a small bowl or coffee cup. Sprinkle coconut flakes on top of soup. Spoon the sour cream over the soup or use a squeeze bottle to form a design across the top of the soup.

Yield: 12 servings