Beazell's Cook Book

Brazilian Shrimp Soup

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Brazilian Shrimp Soup  




2 tablespoons vegetable oil

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

3/4 cup long-grain rice

1/4 teaspoon red-pepper flakes

1 teaspoon Beazell's Cajun Seasoning

1/2 teaspoon salt

1 3/4 cups canned crushed tomatoes, in thick puree

5 cups water

1 cup canned unsweetened coconut milk

1 1/2 pounds medium shrimp, shelled and deveined, cut in half

1 tablespoon lemon juice

1/2 cup chopped fresh cilantro



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 5 - 10 minutes.

Add the rice, red-pepper flakes, Beazell's Cajun seasoning, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.

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 lemon juice, and cilantro.

Adapted from Quick from Scratch Soups & Salads.


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