Brazilian Shrimp Soup

• Gluten free

• Seafood

  • 1 lbs Shrimp, medium

• Produce

  • 1 Bell pepper
  • 4 cloves Garlic
  • 1 Lemon, Juice from
  • 1 Onion, medium
  • 1/2 cup Parsley, fresh
  • 1 15 oz can Tomatoes

• Canned Goods

  • 1 cup Coconut milk, canned unsweetened

• Pasta & Grains

  • 1/2 cup Rice, long grain

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1 pinch Red pepper flakes
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 4 cups Water

Found on jocooks.com

Description

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped (I used a red one)
• 4 cloves garlic, minced
• ½ cup long-grain rice
• a pinch red pepper flakes
• 2 tsp salt
• 1 15 oz can crushed tomatoes
• 4 cups water
• 1 cup canned unsweetened coconut milk
• 1 pounds medium shrimp, shelled and cut in 1 inch pieces
• ¼ tsp ground black pepper
• juice from 1 lemon
• ½ cup chopped fresh parsley for garnish

Directions

• In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.
• Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
• Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Nutrition