Brazilian Shrimp Soup

February 22, 2014

117

Coconut milk's rich flavor will keep you coming back for more of this substantial soup. A true Brazilian version would include slices of okra, but ours is already so satisfyingly thick that we left it out.

2 tablespoons cooking 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 canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

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,...
See the full directions on my site

Nutritions

Calories
470

Sodium
1434mg
59% DV

Fat
37g
57% DV

Protein
19g
38% DV

Carbs
10g
3% DV

Fiber
5g
20% DV