Plantain and Coconut Soup with Shrimp, Tomato and Avocado Salad

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   ["Set a Dutch oven over medium heat and add the olive oil to the pan.", "Place the salt pork in the pan and render until crispy, about 6 to 8 minutes.", "Add the onions, carrots and celery and cook until the vegetables are tender and the onions are translucent, 3 to 4 minutes.", "Add 1 tablespoon of the garlic and the curry powder and saute until fragrant, 30 to 45 seconds.", "Add the plantains and stock and bring to a boil.", "Reduce the heat to a simmer and cook, stirring occasionally, until the plantains are soft, about 45 minutes.", "Add the coconut milk, 1 teaspoon of the salt, and the pepper, and using an immersion blender, or in batches in a bar blender, puree the soup until smooth.", "Stir in the lime juice and keep warm until ready to serve.", "Heat a 10-inch saute pan and, when hot add the butter.", "When the butter has melted add the remaining 2 teaspoons of garlic.", "Season the shrimp with the Essence and add them to the pan.", "Cook, stirring occasionally, until the shrimp turn pink, about 3 minutes.", "Add the tomatoes, avocado and cilantro to the pan and season with the remaining 1/2 teaspoon of salt.", "Remove from the heat.", "Serve the soup by placing 1 cup into each of 8 bowls.", "Garnish each bowl with 2 tablespoons of the shrimp and avocado mixture.", "Add 2 tablespoons of sour cream on top of the shrimp and a sprig of cilantro for the final garnish.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.