TOSA Coconut Curry Shrimp Soup

1 lb. large raw unpeeled shrimp (as big as you can find!)

2 carrots peeled and chopped ( ½ inch cubes)

1 leek sliced ( ¼ inch rounds)

1 scallion roughly chopped

2 celery stalks chopped ( ½ inch cubes)

1 bulb of fennel roughly chopped

1 quart unsweetened coconut water

1 small can coconut milk ( ½ cup)

Peel and devein shrimp. Toss shrimp shells into medium sauce pan with fennel and coconut water and ½ of the leeks.  Bring to a boil over a medium heat until reduced by 2/3 (roughly 30 minutes). Meanwhile, remove tails and chop each shrimp into 4 pieces.   Marinate shrimp with TOSA and olive oil for 15 minutes.  Heat a 10” sauté pan and add 2 TBS olive oil.  When hot, add carrots and celery.  Once those are soft, add the rest of the leeks, TBS TOSA, and shrimp.  Cook for about 5 minutes until the shrimp is cooked through and vegetables are starting to caramelize.  Place the veggie/shrimp mixture in the bottom of your serving bowls.  Strain the coconut water into another pot and discard the shells and vegetables.  Combine the strained coconut water with the coconut milk and stir.  Pour the liquid over the shrimp and veggies and top with chopped scallion.  Get ready to slurp away.