Thursday, October 20, 2011
I love Google reader, it helps me keep up on all of the blogs I love to follow as well as keep track of recipes I want to make down the road. The other day I was going through all of the updates on my reader when I came across this soup on Kelsey's blog. Just the picture of her soup made me drool. Number one, it looked delicious, and number two I love anything involving shrimp. This recipe moved to the top of my list and it went on the menu for the following week.
I love soup. It's the perfect meal, no matter what time of year. I am always searching for different types of soups and when I find a recipe I want to try I work it into our menu. We are huge fans of seafood, especially shrimp, so when I saw this recipe I knew immediately we would love it. This was fairly simple to put together and quick enough for a weeknight meal. This meal is a bit out of the norm as far as what I normally cook, so it was a welcomed change.
It's delicious and full of so much flavor. The tomato base had so much flavor on it's own; the the onions, garlic and peppers not only enhanced the flavor but acted as a natural thickener. The coconut milk not only added a creamy texture but added a muted tropical flavor to the soup. The cilantro added a brightness to the soup as well as sublte earthiness; plus you just can't go wrong with cilantro (I love it!). All of these flavors combined made for one delicious pot of soup. This was delicious not only the first time but even better as leftovers, since the flavors had time to meld together. I can't wait to have this soup again!
Brazilian Shrimp Soup
2 Tbsp olive oil
1 Yellow onion, chopped
1 Red bell pepper, chopped
3 Cloves garlic, minced
3/4 Cup long-grain rice
1/2 Tsp red pepper flakes
1 3/4 Tsp salt
1 (14.5 oz.) Can crushed tomatoes
5 Cup water
1 Cup canned unsweetened coconut milk
1 1/2 lbs medium shrimp, peeled and cut in half horizontally
1/4 Tsp black pepper, plus more to taste
1 Tbsp freshly squeezed lemon juice
1/2 Cup cilantro, chopped
In a large Dutch oven (or stockpot) heat olive oil over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.
Add rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes, or until the rice is almost tender.
Stir in the coconut milk. Return the mixture to a simmer, then stir in the shrimp. Simmer until shrimp is just cooked through, three to five minutes.
Stir in the pepper, lemon juice and cilantro. Serve immediately.
Recipe Source: Kelsey's "Apple a day", originally from Savory, Spicy, Sweet