Tuesday, October 16, 2012
brazilian shrimp soup
I made this soup for gourmet club today. I thought it was really, really good. I loved the combination of the coconut milk, tomatoes and shrimp but the best part about it was how simple it is to make. You can easily throw it together in 20 minutes. If you use whole grain rice like I did you can plan on longer but if you use parboiled rice then you'll be done in minutes.
brazilian shrimp soup (blog: The Sisters Cafe)
2 tablespoons oil
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice (I used whole grain jasmine from Trader Joe's)
1/4 teaspoon red pepper flakes
1 3/4 teaspoon salt
1 3/4 cups canned crushed tomatoes (one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and deveined (I bought mine frozen from Costco)
1/4 teaspoon freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh 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.
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 then stir in the shrimp (I put mine in frozen). Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper and lemon juice.