Brazilian Shrimp Soup

total time:: 25 minutes

Makes 4 servings

Valerie

ingredients

2 Tbsp vegetable oil
1 onion,chopped
1 green pepper, chopped
3 garlic cloves, minced
3/4 cup long grain rice
1/4 tsp red pepper flakes
1 3/4 tsp salt
1 3/4 cups canned crushed tomatoes in thick puree
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 lbs medium shrimp, shelled and cut in half horizontally
1/4 tsp freshly ground pepper
1 Tbsp lemon juice
1/2 cup chopped fresh parsley or cilantro

directions

1
In a large pot, heat oil over moderately low heat. Add onion, green pepper, and garlic. Cook until tender. Add the rice, red pepper flakes, salt, tomatoes and water to the pot. Bring to a boil and cook until rice is almost tender, about 10 minutes.
2
Stir in coconut milk and bring back to a simmer, then stir in shrimp. Simmer, stirring occasionally, until shrimp are done (about 5 minutes). Stir in black pepper, lemon juice and cilantro(parsley).

notes

I prefer to use cilantro to parsley. I love the bright contrast in flavor it gives the soup. In addition, I use brown rice because of the health benefits.

Source: Valerie