Brazilian Shrimp Soup

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  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3 cloves garlic, minced
  • 3/4 cup long-grain rice
  • 1/4 teaspoon red pepper flakes
  • 1 3/4 teaspoons salt
  • 1 (15 ounce) can crushed tomatoes with juice
  • 5 cups vegetable or chicken broth
  • 1 (15 ounce) can unsweetened coconut milk
  • 1 1/2 pounds medium shrimp, shelled
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup chopped parsley


Heat oil in a large pot over medium-high heat.
Add onion, bell pepper and garlic.
Cook until vegetables start to soften.
Add rice, pepper flakes, salt, tomatoes and broth.
Bring to a boil and cook until rice is tender, about 20 minutes.
Stir in coconut milk and bring back to a simmer.
Stir in shrimp and simmer for a few more minutes until shrimp are cooked.
Stir in pepper, lemon juice and parsley.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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