How To Make Brazilian Shrimp Soup
This creamy Brazilian Shrimp Soup has a rich broth made from coconut milk and tomato puree, and is loaded with plump and tender shrimp, for a filling meal!
Serves:
Ingredients
- 2tbspcooking oil
- 1onion
- 1green bell pepper
- 3garlic cloves
- ¾cuplong-grain rice
- ¼tspred pepper flakes
- 1¾tspsalt
- 1¾cupstomatoes in thick puree,(from one 15 oz can), canned, crushed
- 5cupswater
- 1cupunsweetened coconut milk,canned
- 1½lbmedium shrimp
- ¼tspfresh ground black pepper
- 1tbsplemon juice
- ½cupfresh parsley,or cilantro, chopped
Instructions
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In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, for about 10 minutes until the vegetables start to soften.
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Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot.
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Bring to a boil and cook for about 10 minutes until the rice is almost tender. Stir the coconut milk into the soup.
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Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, for 3 to 5 minutes until the shrimp are just done. Stir in the black pepper, lemon juice, and parsley.
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Serve warm, and enjoy!
Recipe Notes
Variation: If desired, instead of the shrimp, use 1 pound of boneless and skinless, chicken breasts (about 3), cut crosswise into quarter-inch strips. Cook for the same amount of time.
Nutrition
- Calories: 458.11kcal
- Fat: 21.30g
- Saturated Fat: 11.77g
- Trans Fat: 0.06g
- Monounsaturated Fat: 5.37g
- Polyunsaturated Fat: 2.76g
- Carbohydrates: 39.30g
- Fiber: 2.62g
- Sugar: 3.98g
- Protein: 28.34g
- Cholesterol: 214.32mg
- Sodium: 1636.76mg
- Calcium: 153.11mg
- Potassium: 665.34mg
- Iron: 3.37mg
- Vitamin A: 156.73µg
- Vitamin C: 47.35mg
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