Brazilian Shrimp Soup

PUBLISHED ON: 04.15.2011

I discovered this recipe on Thyme for Wine and I have lost count of the number of times this soup has been made in my kitchen these last few months.

The soup has just a hint of spiciness, loaded with shrimp, sauteed with garlic, peppers, tomatoes and rice, then simmered in a coconut sauce.  Who could ask for more?

Brazilian Shrimp Soup
Serves 6
Recipe from Thyme for Wine

2 tablespoons extra-virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves fresh garlic, minced
3/4 cup long grain rice
1/2 teaspoon red pepper flakes
1-3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-3/4 cup crushed tomatoes
5 cups water
1 cup unsweetened coconut milk
1-1/2 pounds medium shrimp, peeled and deveined
1 tablespoon freshly squeezed lemon juice
1/2 cup fresh cilantro
Heat the olive oil in a large stockpot over medium-high heat.  Add the onion, bell pepper and garlic.  Cook until tender (about 7 minutes).  Add the rice, red pepper flakes, salt, crushed tomatoes and water to the pot.  bring to a boil, reduce heat to a simmer and cook covered, for 10 minutes or until the rice is almost tender.  Stir in the coconut milk.  Return mixture to a simmer, then stir in the shrimp.  Simmer just until shrimp is cooked through (about 3-5 minutes).  Stir in the pepper, lemon juice and cilantro.

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