Step 1

Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and sauté until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft.

Step 2

Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water.

Step 3

Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells.

Step 4

Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more.

Step 5

Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.