Brazilian Shrimp Soup

Name: Brazilian Shrimp Soup
Cuisine: American, Latin American
Ingredients: 2 TBSP olive oil; 1 yellow onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 3/4c. long-grain rice; 1/2 tsp. red pepper flakes; 1 3/4 tsp. salt; 1 (14.5 oz.) can crushed tomatoes; 5 c. water; 1 c. 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 c. cilantro, chopped

4 steps

Updated at: Fri, 03 Jan 2025 01:49:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories478.6 kcal (24%)

Total Fat25.5 g (36%)

Carbs45.7 g (18%)

Sugars7.2 g (8%)

Protein19.1 g (38%)

Sodium1516.3 mg (76%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

¾ clong-grain rice

½ tspred pepper flakes

1 ¾ tspsalt

1 x 14.5 ozcan crushed tomatoes

5 cwater

1 ccanned unsweetened coconut milk

1.5 lbsshrimp

medium, peeled and cut in half horizontally

¼ tspblack pepper

plus more to taste

1 Tbspfreshly squeezed lemon juice

½ ccilantro

chopped

Instructions

Step 1

1. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about seven minutes.

Step 2

2. Add rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for ten minutes or until the rice is almost tender.

Step 3

3. 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.

Step 4

4. Stir in the pepper, lemon juice and cilantro. Serve immediately. Serves four to six.