Brazilian Shrimp Soup Shellfish Recipes Seafood Recipes Shrimp And Coconut Recipes Shrimp And Rice Recipes

Ingredients

2 tbsp. Cooking oil

1 onion

1 green bell pepper

3 cloves garlic

3/4 c. long-grain rice

1/4 tsp. red-pepper flakes

1 3/4 tsp. salt

1 3/4 c. canned crushed tomatoes in thick puree (from one 15-ounce can)

5 c. water

1 c. canned unsweetened coconut milk

1 1/2 lb. medium shrimp

1/4 tsp. fresh-ground black pepper

1 tbsp. lemon juice

1/2 c. chopped fresh parsley or cilantro

Preparation

Step 1In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.Step 2Add 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.Step 3Stir 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. Stir in the black pepper, lemon juice and parsley.Step 4Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.Step 5Wine Recommendation: The sweet elements here call for a somewhat assertive sweetness in the wine as well. A Vouvray demi-sec, from France’s Loire Valley, ought to strike just the right balance.