Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serialising local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

Nutrition Facts per serving: Calories 198.8, Protein 14.06 Gm, Carbs 11.84 Gm, Fat 11 .26 Gm, Cholesterol 0.735  mg

Directions

• Heat 1 tablespoon of olive oil in a large saucepan; add onion, and cook over medium heat until softened (about 4 minutes).
• Add the carrots, ginger and crushed red pepper; cook for 6 minutes.
• Add the broth, and bring to the boil; simmer until the carrots are very tender (about 15 to 20 minutes).
• Remove from heat; stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.
• In a blender, puree the soup until smooth.
• Return soup to the saucepan; stir in the skim milk and coconut milk.
• Season soup with salt and black pepper.
• Keep warm.
• Heat the oven to 425°F.
• Toss the shrimp with the coconut, cayenne pepper and the remaining 1 tablespoon of olive oil; season with salt and black pepper.
•  Spread the shrimp onto a parchment-lined baking sheet; roast for 8 minutes, or until they are pink.
• Ladle the soup into warmed bowls, and garnish with the coconut shrimp.

Ingredients (SERVES 6)

• 2 Tbsp. extra virgin olive oil
• 1 medium onion, coarsely chopped
• 4 large carrots (3/4 lb.), peeled and chopped
• 1 Tbsp. finely grated ginger
• ½ tsp. crushed red pepper
• 3 cups low-sodium chicken broth
•  3 Tbsp. soy sauce
• 2 Tbsp. fresh lime juice
• 2 Tbsp. light brown sugar
• 1 Tbsp. smooth peanut butter
• 1 tsp. Asian sesame oil
• 1 cup skim milk
• Salt and freshly ground black pepper, to taste
• 16 large shrimp, shelled
• 3 Tbsp. shredded coconut
• Pinch of cayenne pepper