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Go To Rio In Your Kitchen - Brazilian Shrimp Soup

Whipping up a culturally rich dish inspired by a certain country is a great way to travel in the comfort of your own home. Just because you may not be familiar with the dish, techniques, or ingredients, doesn't mean that you can't create a fast, healthy, and delicious supper for your family. A Brazilian shrimp soup is quickly ready with the help of canned tomatoes and coconut milk and is flavored with red pepper flakes, lemon juice, and parsley. Go to Brazil by making this soup tonight, just

Brazilian Shrimp Soup
From Food & Wine magazine

2 tablespoons cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice
1/4 teaspoon red-pepper flakes
1 3/4 teaspoons salt
1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro

  1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
  2. 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.
  3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp.
  4. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
  5. Stir in the black pepper, lemon juice, and parsley.

Serves 4.

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