Brazilian shrimp soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

This Brazilian Shrimp Soup is an incredibly delicious tomato creamy soup with shrimp, coconut milk and seasoned to perfection. Perfect for any occasion!

Course: Soup

Cuisine: Brazilian

Servings: 8

Calories: 216 kcal

Author: Joanna Cismaru

Ingredients

• 2 tbsp olive oil
• 1 medium onion chopped
• 1 bell pepper chopped (I used a red one)
• 4 cloves garlic minced
• 1/2 cup rice long-grain
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 28 oz crushed tomatoes (1 large can)
• 4 cups water
• 1 cup coconut milk unsweetened
• 1 lb medium shrimp shelled and cut in 1 inch pieces
• 1/4 tsp black pepper ground
• 3 tbsp lemon juice from 1 lemon
• 1/2 cup parsley fresh, chopped, for garnish

Instructions

1. In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.
2. Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
3. Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.
4. Stir in the black pepper, lemon juice, and parsley.

Recipe Notes

Heavy cream could be used as a substitute for the coconut milk.

Someone else might have posted a link to this I don't remember where I found it. If so thanks!

Sound like a fun idea...I got this from Weight Watchers the other day and it looks so good....Rigatoni with turkey sausage and kale.

Rigatoni

Jewels, yours goes to a WW site that you have to sign in to.

Last Sunday I made Yellow Rice. I served it with chicken and brussels sprouts.

I made the recipe for the Indian rice, and cut down on the turmeric. It's a keeper.

Yellow Rice

I checked it and if you click on the link you should be able to scroll down and see the recipe. Let me know if it doesn't work.

I will def. try the BSS, yum!

Jewels it works now.

Thanks everyone!

Yummy

Fun idea for a thread. Raven, I make something very similar to the Brazilian Shrimp recipe only it's called Brazilian Seafood Stew. The main difference is the addition of some white fish (like cod or halibut) with the shrimp (which I leave whole so it doesn't overcook) and lime juice instead of lemon. Oh, and cilantro instead of parsley. It's one of my favorite fast/easy recipes!

Searched for a recipe for a potluck - a difficult group - some no gluten folks and another eats no nightshades; I found this to try. It does have tomatoes, but I think I'll just hold out a portion before I add the tomatoes. I love black/forbidden rice and many people haven't eaten it, so it's fun for parties:

Black Rice Salad with Lemon Vinaigrette - Epicurious
Makes 6 servings

1 cup black rice (preferably Lotus Foods Forbidden Rice) or can use wild rice, if black rice is unavailable

Kosher salt

1/2 cup walnuts

1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice

2 tablespoons white wine vinegar

1 tablespoon agave syrup (nectar) or honey

1/4 cup extra-virgin olive oil

4 scallions, thinly sliced

1 cup frozen shelled edamame, thawed

1 cup grape tomatoes, halved

4 ounces green beans, thinly sliced (about 1 cup)

Freshly ground black pepper

Preparation:

Preheat oven to 350°F. Cook rice
in a medium saucepan of boiling salted water until tender, 35-40
minutes. Drain well, spread out on a plate or a rimmed baking sheet, and
let cool.

Meanwhile, spread out walnuts on
another rimmed baking sheet. Toast in oven, tossing once, until
fragrant, 8-10 minutes. Let cool; chop.

Whisk lemon juice, vinegar, and
agave in a small bowl. Whisking constantly, gradually drizzle in oil.
Season vinaigrette with salt.

Toss rice, walnuts, scallions,
edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season
with salt and pepper. https://www.epicurious.com/recipes/food/views/black-rice-salad-with-lemon-vinaigrette-51160880

eta: I never think to take pictures of my food, but last night I made the
Black Rice salad I linked above, for my book group potluck. It was SO
beautiful I had to snap a shot. It was delicious, as well. I used a lot more lemon juice than suggested, just because I thought it needed it.

Nothing to add currently...just wondering Jasdip if you do your brussels in the oven with Balsamic?

Ont_gal, when I roast them in the oven, I do. These ones I did in the skillet with the chicken. Too hot for the oven.

I don't really clip recipes anymore -- I may look for one because I want to make something specific (i.e. a new baked pasta dish) and this week I found a new one for zucchini bread -- it will be the ONLY zucchini bread I'll make from now on -- it is that good -- it's delicious and it makes two loaves which is nice!

It comes from a restaurant in Pasadena called Green Street -- I've never eaten there and probably never will so I've no idea how close this comes to theirs (although the blog I got it on said it was spot on) but it is Killer Zucchini Bread!

GREEN STREET ZUCCHINI BREAD

3 eggs
1 cup salad oil
1 cup each granulated sugar and firmly packed brown sugar
1/4 cup molasses
2 teaspoons maple flavoring
2 cups coarsely shredded unpeeled zucchini (about 3 medium-size)
2 1/2 cups all-purpose flour, unsifted
1/2 cup wheat germ
2 teaspoons each baking soda and salt
1/2 teaspoon baking powder
1 cup finely chopped walnuts, opt.
1/3 cup sesame seeds

Beat eggs until frothy; add oil, sugars, molasses and maple flavoring, and continue beating until mixture is thick and foamy. Stir in shredded zucchini.

In a separate bowl, stir together flour, wheat germ, soda, salt, baking powder, and walnuts (if using) until thoroughly blended; stir gently into zucchini mixture just until blended.

Spoon the batter equally into 2 greased and flour-dusted 9 by 5-inch loaf pans. Sprinkle sesame seed evenly over top of each.

Bake in a 350° oven for 1 hour or until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.

Let cool in pans for 10 minutes; then turn out onto a rack to cool completely.

I have printed off Raven's shrimp soup and Jasdips rice dish. They both look so good. Actually what I liked about the recipes is that they both gave alternatives- I happen to hate (detest) coconut milk and the recipe said I could substitute heavy cream instead. And the rice one said you could use brown rice if you wanted.

I do like recipes that anticipate changes and provides them. I'll make them in the next month or so and looking forward to them.

This thread is a great idea;. I'm always looking for new recipes.

And the zucchini bread looks good as well. There are only two of us now and I tend not to bake anymore.

ETA - Aw heck - I printed out the zucchini bread recipe anyway. This thread needs to come with a calorie warning.

I'm late, and this is fairly labor intensive, but I really liked it.

Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

4 servings

Karen Tedesco, Webster Groves, Missouri January 2006
RECIPE BY Cooking Light

Grand Prize Winner/Category Winner--Entrées. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." -Karen Tedesco, Webster Groves, MO

Ingredients

Sauce:

1 cup orange juice

1 tablespoon chopped fresh cilantro

2 tablespoons reduced-fat mayonnaise

1 1/2 tablespoons fat-free, less-sodium chicken broth

1 teaspoon grated peeled fresh ginger

1 teaspoon fresh lime juice

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground red pepper

Couscous:

1 cup uncooked couscous

1 1/2 cups fat-free, less-sodium chicken broth

1/2 cup orange juice

1/2 teaspoon salt

1/3 cup chopped green onions

2 tablespoons sliced almonds, toasted

1 tablespoon unsalted butter

Shrimp:

20 jumbo shrimp, peeled and deveined (about 3/4 pound)

1 large egg white, lightly beaten

1/2 cup panko (Japanese breadcrumbs)

1 teaspoon chopped fresh cilantro

1/2 teaspoon grated peeled fresh ginger

1/8 teaspoon freshly ground black pepper

1 tablespoon canola oil

2 cups trimmed watercress

How to Make It

Step 1

To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.

Step 2

To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.

Step 3

To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.

Step 4

Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.

Step 5

Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

I decided to make Jasdip's yellow rice for lunch. I had it almost assembled and found I did not have turmeric, so I substituted saffron. Glad I just used a dash of cayenne pepper. Very good. Tomorrow I plan to add bits of chicken thighs to the leftovers. An even better lunch.

Tried this one a few days ago:

https://www.dinneratthezoo.com/moo-goo-gai-pan/

Will make again, but will Julianne the vegetables and double the sauce.

Oh gosh amylou I want to bite right into that bread! Looks delicious.

We are renovating our kitchen so no cooking for me. Living off of Amy's frozen meals :(

Here's the link to the website for that beautiful bread.

https://www.melskitchencafe.com/perfect-white-sandwich-bread/

We like to have egg salad sandwiches and just love this recipe.

https://mariasmixingbowl.com/my-special-egg-salad/

Raven's Brazilian shrimp dish recipe and OlyChick's version sound like a dish I've had and made a number of times called "Moqueca". I'll have to look around to see if I can find the recipe

Oh boy, are there ever a lot of fabulous looking recipes on this thread!

I love to cook, but haven't been doing much of it lately because we've been out of town. Even though there is a kitchen here, we seem to end up eating out most days. I've had a couple of dishes that I am going to try to duplicate when I am back home.

One was a cabbage slaw that was made of savoy cabbage, pineapple, cilantro and mixed with a slightly sweet vinaigrette. The other was a chicken/lime/cilantro soup I had last night. Both were delicious and if I succeed in duplicating either, I'll post the recipes here.

Dawn, that soup sounds really good. I hope you find the recipe and share it.

I'll give it my best shot, Marilyn. I think I'll start by searching online recipes to help me get started. If that doesn't work out, I'll experiment until I get close.

I am making this tonight.

https://www.simplyrecipes.com/recipes/turkey_enchiladas/

My freezer died and the only thing not lost was a big frozen turkey. So we had turkey in August and now I'm doing turkey leftovers.

Key Lime Cheesecake. The topping is new. Dark chocolate shavings, milk chocolate in an icing bag & coconut. My usual topping is sour cream, sugar & lime zest. I was low on sour cream, so I tried this. The children @ the gathering liked the chocolate, but as an adult I like the old topping better. :0)

I'm making ravencajumns' shrimp soup tonight for dinner.

I edited my post above to include a pic of the Black Rice Salad because it turned out to be so beautiful!