Brazilian Shrimp Soup

Ingredients

• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, 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 puree (from one 15-ounce can)
• 5 cups water
• 1 cup canned unsweetened coconut milk
• 1 1/2 lbs 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

Directions

1. 1

   In a large pot, heat the oil over moderately low heat.

2. 2

   Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

3. 3

   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.

4. 4

   Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.

5. 5

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