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)