Brazilian Shrimp Soup-Yummm!
Oh my goodness, I made this yesterday for one of my cheffing clients and it is SOOOO good! I don't really like rice, but it was OK in this soup. Next time I might try using Orzo instead of rice... or maybe even barley, which I love. Sorry, don't have any NUT values for this. Brazilian Shrimp Soup
Recipe By: adapted from somewhere online Serving Size: 4 2 T. EVOO 1 onion -- finely chopped 1 green pepper -- finely chopped 3 cloves garlic -- minced 3/4 cup uncooked long grain rice 1/4 t. crushed red pepper -- or more to taste salt to taste 15 oz. crushed tomatoes 5 c. broth -- veggie or chicken 1 c. unsweetened coconut milk 1 1/2 lbs. medium shrimp -- shelled, halved horizontally 1/4 t. fresh ground black pepper 1 T. lemon juice 1/2 c. chopped cilantro or parsley
NOTES: I used chicken broth. I put the entire can of coconut milk instead of just one cup. (I think it was about a 15 oz. size can) I put 3 lbs. shrimp and didn't halve them. (This particular clients loves shrimp and always wants me to add extra.) I used white pepper instead of black and more than 1/4 t. I used cilantro, not parsley.
In large pot, heat oil over med-low heat. Add onion, green pepper and garlic. Sauté, stirring occasionally, until the veggies start to soften, about 10 minutes. Add rice, red pepper, salt, pepper, tomatoes and broth. Bring to boil and coo****il the rice is almost tender, about 10 minutes. Stir in the coconut milk. Bring back to simmer and then stir in shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3-5 minutes. Any longer and the shrimp will start to get tough. Remove from heat. Add lemon juice and cilantro or parsley.
The notes with the recipes said you can sub one pound boneless skinless chicken pieces for the shrimp.
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This soup freezes well so make a batch and divide into small servings to grab from your freezer!
