My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Brazilian Shrimp Soup

27 comments
posted in: Healthy, Main Dish, Quick/Weeknight Meals, Seafood, Soups & Stews
07.28
2009

I am always looking for new soup recipes to try.  I know it’s still the middle of the summer, but I find soup to be a wonderful meal year-round (we do have air conditioning, after all!)  I loved this meal because it was a bit out of the ordinary from the things I usually make, and a welcome change.  The soup is a tomato base thickened by the addition of rice and chopped veggies.  Coconut milk is mixed in to lend a muted tropical flavor, and the cilantro adds an earthy brightness.  Not only was this delicious, it was a fairly quick weeknight meal, and healthy too!  All good things.  This time I used smaller shrimp because that was all I had on hand.  Next time I will either use larger shrimp, or not cut the smaller ones in half.  Otherwise, this is fantastic and I can’t wait to have it again!  I made a half batch which yielded about three servings, but next time I think I’ll make a full batch and have the leftovers for lunches.

Brazilian Shrimp Soup
Yield: about 4-6 servings

Ingredients

2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
5 cups water
1 cup canned unsweetened coconut milk
1 ½ lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped

Directions

  • Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.  Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.

  • Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot.  Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender.

  • Stir in the coconut milk.  Return the mixture to a simmer, then stir in the shrimp.  Simmer just until the shrimp cooked through, about 3-5 minutes.  Stir in the pepper, lemon juice and cilantro.  Serve immediately.

Source

adapted from Liz's Cooking Blog

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