Brazilian Shrimp Soup

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 215 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Nienasycony: 4 g
• Tłuszcz Trans: 0.01 g
• Cholesterol: 71 mg
• Sód: 757 mg
• Węglowodany Całkowite: 21 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 6 g
• Białko: 11 g