Make-a-Tape

I'm part of a pretty cool music club. There are 24 of us in it, and every two weeks, one person makes a mix and mails it out to everyone else in the group. It's my turn to send out the next batch of CDs, and I'm pretty excited about the songs I assembled. The theme is Spring Break - things that remind me of warm weather and beaches.

The playlist:
1. Peter Gunn Mambo by Jack Costanzo & His Orchestra (Ultra-Lounge Vol. 2: Mambo Fever)
2. Wimoweh by Yma Sumac (Ultra-Lounge Volume One: Mondo Exotica)
3. Chica Chica Bun Chic by Carmen Miranda (The Brazilian Tornado)
4. Olerê Camará by Alcione (O Samba Brazil Classics 2)
5. Ask Me Why I Run by Calypso Mama (Calypso Mama With The Lad Richards Orchestra)
6. Country Girl by Mighty Sparrow (First Flight: Early Calypsos from the Emory Cook Collection)
7. Campanitas De Cristal by Olga Guillot (The Originals - Olga Guillot In Concert)
8. It's Now or Never by Elvis Presley (The Number One Hits)
9. La Verdolaga by P18 (Urban Cuban)
10. Ticket To Ride by Brazilian Tropical Orchestra (The Beatles In Bossa Nova)
11. La Cotorrita by Tania Libertad (Costa Negra)
12. Absolutely Cuckoo by The Magnetic Fields (69 Love Songs, Pt. 1)
13. Somewhere Over the Rainbow/What a Wonderful World by Israel Kamakawiwo'ole
14. West of Samoa by Speedy West & Jimmy Bryant (The Slaughter Rule)
15. Across the Sea (Ukulele Version) by Sean Fournier (Put the World on Stop)
16. The Island Where I Come From by Laurie Anderson (Life On A String)
17. Obsesión by Aventura (We Broke The Rules)
18. Ambiance tropical by Decibel (Section Zouk All Stars vol. 2)
19. Jumbie by Black Lyrics (Hot Caribbean Hits)
20. Blue by 3 Canal (Hot Caribbean Hits)
21. Wonderful Night by Fatboy Slim
22. Dance With Me by Hepcat
23. Aue (Wail) by The Tuis (Pacifica)

I'm happy to make a few extra copies. Let me know if you'd like one!

Also, I included a recipe with the CDs that I mailed out. Jay was making this soup while I was working on the mix, and it was too fitting (and tasty) to leave out.

Caribbean Shrimp & Vegetable Soup

Prepare a feast for the senses. This rich, aromatic seafood soup features the dazzling colors of the Caribbean and exhilarating tropical flavors of lime, coconut, chile, and cilantro to tingle your palate as well. Serve with a multicolored salad and Anadama Bread (with its molasses-flavored hint of the tropics) for an exciting Daily Special.

Using peeled and deveined shrimp makes it a quick dish to assemble. Unpeeled shrimp take a little longer to prepare, but the shells can be used to enhance the flavor of the stock.

Serves 6
Yields 8 cups
Total time: 30 minutes

1 cup chopped onions
2 garlic cloves, minced or pressed
1 minced fresh green chile
2 teaspoons grated fresh ginger root
1 tablespoon canola or other vegetable oil
¼ teaspoon turmeric
½ teaspoon dried thyme
4 cups vegetable stock
1 cup peeled and diced sweet potatoes
1 cup chopped tomatoes
1 cup diced red and/or yellow bell peppers
10 to 12 ounces fresh or frozen small peeled shrimp
1 tablespoon chopped fresh cilantro
1 to 2 tablespoons fresh lime juice
1 cup reduced-fat or regular coconut milk
Salt and ground black pepper to taste
A few fresh cilantro sprigs

Combine the onions, garlic, chile, ginger root, and oil in a soup pot, cover, and sauté on medium heat for about 5 minutes, until the onions begin to soften. Add the turmeric and thyme and continue to sauté for about 5 minutes, stirring occasionally, until the onions are translucent.

Add the stock and sweet potatoes, cover, and bring to a boil. Lower the heat, cover, and simmer for 3 to 4 minutes, until the potatoes are just tender. Add the tomatoes and bell peppers and cook for another 3 to 4 minutes. Add the shrimp, cilantro, lime juice, and coconut milk and simmer until the shrimp just turn pink. Season to taste with salt and pepper. Top with fresh cilantro sprigs.

Nutrition info:
Per 12.5 oz serving: 128 calories, 12.2 g protein, 6.6 g fat, 18.3 g carbohydrates, 2.8 g saturated fatty acids, 89 mg cholesterol, 248 mg sodium, 2.3 total dietary fiber