Brazilian Shrimp Soup
Try this Brazilian Shrimp Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
pescatarian
- 4 cups water
- 2 tsp salt
- 4 cloves garlic minced
- 2 tbsp olive oil
- juice from 1 lemon
- 1/4 tsp ground black pepper
- 1 medium onion chopped
- 1 bell pepper chopped (i used a red one)
- 1/2 cup long-grain rice
- a pinch red pepper flakes
- 1 15 oz can crushed tomatoes
- 1 cup canned unsweetened coconut milk
- 1 pounds medium shrimp shelled and cut in 1 inch pieces
- 1/2 cup chopped fresh parsley for garnish
- Carbohydrate 18.7676929774411 g
- Cholesterol 114.910067066667 mg
- Fat 10.6500336764707 g
- Fiber 0.539380744871889 g
- Protein 17.8437430824216 g
- Saturated Fat 7.57212430927094 g
- Serving Size 1 1 Serving (307g)
- Sodium 127.585318936109 mg
- Sugar 18.2283122325692 g
- Trans Fat 0.908906890882339 g
- Calories 241 calories
In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.Stir the coconut milk into the soup. Bring 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.
