Brazilian Coconut Shrimp Soup
Shrimp and Soup, the best things in life combined
- 1 orange bell pepper diced
- 3 garlic cloves minced
- ½ cup of chicken rice
- 1 medium onion chopped
- 1 cup of coconut milk
- 1 lb of shrimp cut into ½ inch pieces
- Salt and pepper to taste
- ½ cup of fresh parsley to garnish
- 4 ½ cups of water
- 2 cups of crushed tomatoes
- 1 tablespoon of lemon juice
- 2 tablespoons of olive oil
In a large skillet, cook vegetable oil over low-medium heat. Add the onions, bell pepper, and garlic to cook. Roast until brown and stir regularly until vegetables are softened.
Add rice, tomatoes, salt, and pepper to the pot. Season lightly with red pepper flakes. Bring to a boil and cook for approximately 10 minutes.
Pour the coconut milk into the soup and gradually add the shrimps. Let simmer until shrimps are fully cooked, approximately 5 minutes. Season with parsley, lemon juice, and garlic cloves.
Serve immediately with fresh biscuits and butter.