Brazilian Shrimp Soup

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Quick from scratch soups & salads - food & wine. Wine: light, soft chenin blanc

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Steps

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

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

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Add the rice , red-pepper flakes , salt , tomatoes , and water to the pot.

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Bring to a boil and cook until the rice is almost tender , about 10 minutes.

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Stir the coconut milk into the soup.

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Bring back to a simmer and then stir in the shrimp.

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Simmer , stirring occasionally , until the shrimp are just done , 3 to 5 minutes.

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

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Ingredients

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cooking oil, onion, green bell pepper, garlic cloves, long-grain rice, red pepper flakes, salt, tomatoes in puree, water, canned unsweetened coconut milk, medium shrimp, fresh ground black pepper, lemon juice, fresh parsley