Saturday Recipe

Came across this recipe from a Canadian woman, Joanne Cismaru at Jo Cooks. I liked the sound of it so am  planning to try it, maybe for our next Friday supper.

Brazilian Shrimp Soup

This Brazilian Shrimp Soup is an incredibly delicious tomato creamy soup with shrimp, coconut milk

and seasoned to perfection. Perfect for any occasion!

2 Tbs olive oil
1 medium onion chopped
1 bell pepper chopped (I used a red one)
4 cloves garlic minced
1/2 cup rice long-grain
1/4 tsp red pepper flakes
1 tsp salt
28 oz crushed tomatoes (1 large can)
4 cups water
1 cup coconut milk unsweetened
1 lb medium shrimp shelled and cut in 1 inch pieces
1/4 tsp black pepper ground
3 Tbs lemon juice from 1 lemon
1/2 cup parsley fresh, chopped, for garnish

1. 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. About 5 minutes.

2. 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.

3. Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.

4. Stir in the black pepper, lemon juice, and parsley

Servings: 8

Author: Joanna Cismaru
Source: Jo Cooks

Have a great weekend