Brazilian Shrimp Soup Recipe
2 Tbs olive oil
1 medium onion, chopped
1 bell pepper, yellow or red, chopped
2 cloves garlic, minced
½ cup long grain rice
15 oz can of crushed tomatoes
4 cups water
13.5 oz coconut milk, unsweetened
1 pound medium shrimp, shelled and cut into 1" pieces
In a large soup pot, heat olive oil over low heat. Add onion, pepper, and garlic and cook until tender.
Add G&M seafood rub, rice, tomatoes and water and bring to a boil. Cook for 10 minutes until rice is almost done.
Stir in the coconut milk and return to a simmer. Add shrimp and cook for 3-5 minutes just until shrimp is done. Serve quickly.
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