Braden Family Cookbook

Chuck Braden

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MELON SOUP WITH SHRIMP                   Cuisine Tonight 

Four servings 


3 cups of diced seedless watermelon
3 cups diced cantaloupe
3 cups diced honeydew melon
1 14 oz can coconut milk
cup fresh lime juice
2 TBSP sugar
1 TBSP finely chopped peeled fresh ginger
1 2 TSP Sriracha sauce
Kosher salt and fresh ground pepper to taste


16 big cooked shrimp (or buy 16 and cook them) leave tails on
1 TBSP olive oil
1 TBSP chopped fresh basil
Juice of one lime
Kosher salt and fresh ground pepper to taste     

Blend melon, coconut milk, lime juice, sugar and ginger in batches.  Transfer to a large bowl.  Whisk Sriracha into soup. 

Toss shrimp with the olive oil basil, lime juice, salt and pepper until well coated. 

Have everything chilled, including the four bowls to serve soup in. 

Divide soup into four bowls.  Float 4 shrimp in each bowl just before serving. 

Serve with a Riesling or other semi-sweet white wine.  Good bread and butter.