Brazilian Shrimp Soup

This soup is beyond good. We're talking out of this world delicious and a definite must make for shrimp lovers.

You can have this soup ready in about 30 minutes, start to finish. It smells heavenly while cooking and tastes fantastic. This has already been requested as a "please make again."

The coconut milk’s rich flavor will keep you coming back for more of this substantial soup. So, go! Go make yourself a batch of my new favorite soup. I promise, you won't be disappointed!

Note: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.


Brazilian Shrimp Soup
From: Food & Wine

Ingredients

2 tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
¼ tsp red pepper flakes
1 ¾ tsp salt
1 ¾ cups canned crushed tomatoes
5 cups water
1 cup canned unsweetened coconut milk
1 ½ lbs medium shrimp, peeled and cut in half horizontally
¼ tsp black pepper
1 tbsp freshly squeezed lemon juice
½ cup cilantro, chopped (I used basil)

Directions

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