Shrimp soup

So here is another new recipe that I tried the other day. It was super easy and probably one of my favorite soups I've ever made!

What I changed to the recipe,

I added Portuguese sausage cut up, I didn't use green peppers I used orange and red (that's what I had in my freezer), and for the tomatoes I just used a big can of Italian seasoned cut tomatoes.

Here is the recipe:

• 2 tablespoons cooking 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 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.

       
       

       Try it! It's super easy and good!!

       

  (Photo is not mine)

I tried a new recipe yesterday for supper which Jason loved! It was really easy! Hardest thing to do was cut the onions!! 😄

I switched some of the recipe around. So I added already cooked shrimp and I used frozen stir fry veggies that I had in the freezer. I also didn't use coconut oil I used butter. And I made it with white rice.

Here is the recipe: 

Easy Coconut Curry

Ingredients:

For the sauce:

1 teaspoon coconut oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 to 2 tablespoons curry powder
1 (13.5 oz.) can coconut milk*
1 tablespoon tamari, or soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon salt

To complete the dish:

1 sweet potato, chopped
1 lb. assorted vegetables, chopped (fresh or thawed from frozen)
1 cup quinoa, rinsed
2 cups water

Directions:

To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.

In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)

Taste and adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.