Brazilian Shrimp Soup
From Food & Wine, January 1998. Can substitute chicken for shrimp or mix together both. Easy and delicious.
- Terry
INGREDIENTS
- 2 Tbsp. cooking oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- ¾ cup long-grain rice
- ¼ tsp. red-pepper flakes
- 1¾ tsp. salt
- 1¾ cups canned crushed tomatoes in thick puree (from one 15-ounce can)
- 5 cups water
- 1 cup canned unsweetened coconut milk
- 1½ lbs. medium shrimp, shelled and cut in half horizontally
- ¼ tsp. fresh-ground black pepper
- 1 Tbsp. lemon juice
- ½ cup chopped fresh parsley or cilantro
INSTRUCTIONS
In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.