Brazilian Shrimp Soup

Name: Brazilian Shrimp Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 414 milliliters canned crushed tomatoes in thick puree (from one 15-ounce can); 2 Tbsps cooking oil; 118 milliliters chopped fresh parsley or cilantro; 3 cloves garlic, minced; 1 green bell pepper, chopped; 0 teaspoons fresh-ground black pepper; 1 Tbsp lemon juice; 1 onion, chopped; 0 teaspoons red-pepper flakes; 177 milliliters long-grain rice; 2 teaspoons salt; 680 grams shrimp, shelled and cut in half horizontally; 237 milliliters canned unsweetened coconut milk; 1 liters water

You can never have too many main course recipes, so give Brazilian Shrimp Soup It will be a hit at your Autumn event. If you have shrimp, fresh-ground pepper, water, and a few other ingredients on hand, you can make it. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large pot, heat the oil over moderately low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Garlic

Onion

Add 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.

Ingredients you will need

Tomato

Pepper

Water

Rice

Salt

Equipment you will use

Pot

Stir 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.

Ingredients you will need

Black Pepper

Coconut Milk

Lemon Juice

Parsley

Shrimp

Soup

Variation: 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.

Ingredients you will need

Chicken Breast

Shrimp

Wine 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.

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Wine

Equipment

Pot

Ingredients

Servings:

414milliliters

canned crushed tomatoes in thick puree (from one 15-ounce can)2Tbsps

cooking oil 118milliliters

chopped fresh parsley or cilantro 3cloves

garlic, minced 1

green bell pepper, chopped 0teaspoons

fresh-ground black pepper 1Tbsp

lemon juice 1

onion, chopped 0teaspoons

red-pepper flakes 177milliliters

long-grain rice 2teaspoons

salt 680grams

shrimp, shelled and cut in half horizontally 237milliliters

canned unsweetened coconut milk 1liters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.