Brazilian Shrimp Soup

By Bostoncook

Ingredients

• 2 tablespoons canola oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3/4 cup long-grain rice
• 1/4 teaspoon red pepper flakes
• 1 3/4 teaspoons salt
• 1 3/4 cups crushed tomatoes, from a 15-oz can
• 5 cups water
• 1 cup coconut milk
• 1 1/2 pounds shrimp, shelled and halved horizontally
• 1/4 teaspoon pepper
• 1 tablespoon lemon juice
• 1/2 cup chopped parsley, or cilantro

Details

Servings 4

Preparation

Step 1

1. Heat oil in a Dutch oven. Add onion, pepper, and garlic, saute until veggies start to soften, about 10 mins.

2. Add rice, pepper, salt, tomatoes, and water. Bring to a boil, then cook until rice is almost tender.

3. Add milk, bring back to a simmer, then add shrimp. Cook until shrimp are just done, 3-5 mins. Add pepper, lemon, and herbs.

Notes: Can also be done with chicken in place of the shrimp.

I used the cilantro instead of the parsley and light coconut milk. I thought it was okay, David seemed to really like it.