Brazilian Shrimp Soup

This week has been unneccessarily cold here in the midwest. That means it's soup time! I really like thick, tomato based soups that have a sweet kick to them. I was drawn to this soup since it had a little of everything. I had purchased quite a bit of shrimp this week so it seemed like the perfect recipe.

Now, I have never been the seafood fan. I never really liked any of it as a kid growing up. While in my teen years I started developing a taste for crustations, but still didn't like fish itself. Now I can eat certain kinds of fish and most all crustations. I guess it comes with age (or wisdom) for me. This soup wasn't all I thought it would be so I think next time I will tweak it a little. Like I said, I'm not the biggest seafood fan so maybe a little less shrimp and more veggies next time.

Brazilian Shrimp Soup

Adapted from: Annie's Eats, originally from Food and Wine

2 tbsp canola oil

1 yellow onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

3/4 cup long-grain rice

1/2 tsp red pepper flakes

dash salt (to taste)

1 3/4 can crushed tomatoes

5 cups water

1 cup unsweetened coconut milk (in asian food isle, canned)

1.5 lb shrimp, deveined, cut in thirds

black pepper (to taste)

1/2 tbsp lemon juice

1/2 tbsp lime juice

Heat canola oil in large stock pot on medium-high heat. Add onion, bell pepper, garlic and cook about 7 minutes or until veggies are tender. Add rice, red pepper flakes, salt, tomatoes and water to pot. Bring to a boil and reduce heat to a simmer, cover and cook 10 minutes until rice is tender.

Stir in coconut milk and return to a simmer. Add the shrimp and simmer additional 3-5 minutes to cook shrimp (if not precooked). Stir in pepper, lemon and lime juice. Serve immediately.