Brazilian Shrimp Soup
This Brazilian Shrimp Soup is a warm and comforting dish bursting with tropical flavors!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 medium bell pepper chopped (red bell pepper works beautifully)
- 4 cloves garlic minced
- 1 cup rice (long-grain)
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 28 ounces crushed tomatoes (1 large can)
- 4 cups water
- 1 cup coconut milk (unsweetened)
- 1 pound medium shrimp shelled and cut into 1-inch pieces
- 1 teaspoon black pepper ground
- 3 tablespoons lemon juice (from 1 lemon)
- 1 cup parsley fresh and chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until they are soft and translucent, about 5 minutes. Stir in the minced garlic, cooking for an additional minute until fragrant.
- Add the rice to the pot, stirring to coat it with the oil and vegetables. Sprinkle in the red pepper flakes and salt, mixing everything well.
- Pour in the crushed tomatoes and water. Stir to combine all the ingredients. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes, or until the rice is cooked through and tender.
- Stir in the coconut milk, and then add the shrimp. Cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.
- Stir in the ground black pepper and lemon juice. Taste the soup and adjust the seasoning if needed. Serve hot, garnished with a sprinkle of fresh parsley.
Equipment
- Large Pot
- Cutting board and knife
- Measuring cups and spoons
- Wooden Spoon
- Serving bowls
Notes
- Feel free to add other vegetables such as corn, zucchini, or carrots based on what you have on hand.
- If you prefer a spicier soup, increase the amount of red pepper flakes or add a few dashes of hot sauce.
- This soup can also be made with other types of seafood like fish or scallops for a delightful twist.