Brazilian Shrimp Soup

I love to entertain – except for those nights. Nights when you don’t want to clean. Nights after a wretched day. Those nights when you just want to cook something soul-warming, put on your PJs, open a bottle of wine – and call your best friends. Because you’re scared of them seeing your house. Even on those awful nights, Merrill will still come over – in her PJs, homework and Oscar (her dog) in tow. My house can be a mess, I usually am a mess – but we make some room on the couch to eat, laugh and relax. She requested this recipe during a ‘couch date’ – but, as always, we fiddled a bit. It seems like a lot of ingredients, but you’ll probably have most laying around already.

Brazilian Shrimp Soup
The perfect classed-up comfort food – Brazilian shrimp soup.

 

Based on:

http://www.foodandwine.com/recipes/brazilian-shrimp-soup

 

You’ll need:

  • 1 T olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 6 cloves garlic, minced
  • 1 t fresh ginger, minced
  • 1 cup long-grain rice
  • 1/2 t red-pepper flakes
  • 1 28 oz can crushed tomatoes
  • 2 cups water
  • 2 cans light coconut milk
  • 2 lbs medium shrimp, shelled and cut in half horizontally
  • 1 T curry powder
  • 1 1/2 t cajun seasoning
  • ½ t cinnamon
  • Juice of 1 lemon
  • 1/2 cup chopped fresh parsley or cilantro
  • Salt, pepper, sriracha to taste

Get cooking:

  1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic stirring occasionally, until the vegetables start to soften (about 10 minutes.)
  2. Add the rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
  3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. erve in large bowls garnished with lemons, sriracha and parsley.
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