I discovered this recipe on Thyme for Wine www.Thymeforwine.blogspot.com 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
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.