Brazilian Shrimp Soup

Ingredients

2 TBS olive oil

1 yellow onion chopped

1 red bell pepper chopped

3 cloves garlic

¾ cup long grain rice

½ tsp red pepper flakes

1 ¾ tsp salt

1 ¾ cups canned crushed tomatoes

5 cups water

1 cup canned unsweetened coconut milk

1 ½ lbs medium peeled shrimp

¼ tsp black pepper

1 TBS freshly squeezed lemon juice

½ cup cilantro, chopped

Directions

Heat the olive oil in a large stockpot over medium high heat.  Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes.

Add the rice, red pepper flakes, salt, crushed tomatoes and water to the pot.  Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender.

Stir in the coconut milk.  Return the mixture to a simmer, then stir in the shrimp.  Simmer just until the shrimp is cooked through, about 3-5 minutes.  Stir in the pepper, lemon juice and cilantro.  Serve immediately.