Saturday, March 26, 2011

brazillian shrimp soup

This is a mild, delicious soup.

brazillian shrimp soup (blog: Delightful Bitefuls)
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
3/4 cup long grain rice (instead, I threw in some cooked brown rice)
1/4 teaspoon red pepper flakes
1 3/4 teaspoon salt
1 3/4 cups canned crushed tomatoes
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, peeled and cut in half horizontally
1/4 teaspoon black pepper
1 tablespoon squeezed lemon juice
1/2 cup cilantro or basil, chopped

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 8 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. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are cooked through, 3 to 5 minutes. Stir in the black pepper, lemon juice and basil. Serve immediately.

What I hasve to say- Next time I will double the red pepper flakes.


  1. I'm noticing a trend - lots of coconut and coconut milk at your house. No more of these type of recipies, please. Your blog provides great inspiration for me, except for these past coconut crazed entries, which are a huge let down for me. Besides, I think you might be becoming a coconut...

  2. Now that you mention it I think I'll move on from the coconut. Not sure what I'll move on to. Citrus? Carrots? Cake? Maybe we'll stick with things that begin with the letter Cc. Cookies? Candy? Celery? Cucumbers? I'm not really feeling very inspired by that. It has to come naturally. We'll see...
    Let me know if you notice a trend.