Brazilian Shrimp Soup

I think my mouth actually watered when I spotted this intriguing soup on Pintrest!  I couldn't wait to make it and let me tell you, I was not disappointed!  Oh my, this unique soup had me coming back for more and more!  I enjoyed a bowlful with my family at dinner and for my lunch a few days in a row after!  The coconut milk gives it a richness (even though I used the light variety) that is irresistible!  I have since learned that the traditional Brazilian Shrimp soup has okra in it.  I am definitely going to add them next time with the onion, pepper and garlic.  Since okra is a popular vegetable here in the South,  I have decided to learn how to use it more.   If anyone has a favorite way to prepare Okra-will you let me know?  I would love that.

Hope you are having a great weekend!  We are currently on a Fall Break holiday in Orlando:)  We plan on enjoying the beach, Disney World, golfing and the pool...but first we will be watching General Conference-for our church.  You don't have to be a member to watch it.  This conference can be watched at the link provided and is always  so uplifting and inspiring.

Have a wonderful weekend friends!

Brazilian Shrimp Soup
submitted by Melanie~The Sisters Cafe

2 tablespoons cooking oil
1 onion, chopped
1  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

Directions:
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. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Notes:
Variation Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Recipe Source:  Food and Wine Magazine via Pintrest