Soups And Stews

Brazilian Shrimp Soup

Name: Brazilian Shrimp Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion (chopped); 1 bell pepper (chopped, I used a red one); 4 cloves garlic (minced); ½ cup rice (long-grain); ¼ teaspoon red pepper flakes; 1 teaspoon salt; 28 ounce crushed tomatoes (1 large can); 4 cups water; 1 cup coconut milk (unsweetened); 1 pound medium shrimp (shelled and cut in 1 inch pieces); ¼ teaspoon black pepper (ground); 3 tablespoons lemon juice (from 1 lemon); ½ cup parsley (fresh, chopped, for garnish)

8 servings

분량

10 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

2 tablespoons olive oil

1 medium onion (chopped)

1 bell pepper (chopped, I used a red one)

4 cloves garlic (minced)

½ cup rice (long-grain)

¼ teaspoon red pepper flakes

1 teaspoon salt

28 ounce crushed tomatoes (1 large can)

4 cups water

1 cup coconut milk (unsweetened)

1 pound medium shrimp (shelled and cut in 1 inch pieces)

¼ teaspoon black pepper (ground)

3 tablespoons lemon juice (from 1 lemon)

½ cup parsley (fresh, chopped, for garnish)

방향

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. About 5 minutes.

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 is just done, 3 to 5 minutes.

Stir in the black pepper, lemon juice, and parsley.

영양 정보

1회 제공량

칼로리

215 kcal

지방 전체

11 g

포화 지방

6 g

불포화 지방

4 g

트랜스 지방

0.01 g

콜레스테롤

71 mg

나트륨

757 mg

탄수화물 전체

21 g

식이섬유

3 g

총 당류

6 g

단백질