Brazilian Shrimp Soup
Recipe: #19822
June 30, 2015
Categories: Shrimp, Rice Central/South American, Gluten-Free, No Eggs, Non-Dairy, more
"From Food and Wine"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (956.2 g)
- Calories 511.4
- Total Fat - 13.3 g
- Saturated Fat - 2.9 g
- Cholesterol - 232.5 mg
- Sodium - 2437.3 mg
- Total Carbohydrate - 63.2 g
- Dietary Fiber - 10 g
- Sugars - 9.2 g
- Protein - 37.8 g
- Calcium - 496.5 mg
- Iron - 14.5 mg
- Vitamin C - 323.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large pot, heat the oil over moderately low heat.
Step 2
Add the onion, bell pepper,okra and garlic and cook,
Step 3
Stirring occasionally, until the vegetables start to soften, about 10 minutes.
Step 4
Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot.
Step 5
Bring to a boil and cook until the rice is almost tender, about 10 minutes.
Step 6
Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp.
Step 7
Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
Step 8
Stir in the black pepper, lemon juice,cilantro and parsley.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh shrimp for this recipe.
- If you can't find okra, you can substitute with green beans.
- Substitute olive oil for the cooking oil for a healthier option. Olive oil is rich in monounsaturated fats and antioxidants, which can help reduce inflammation and improve heart health.
- Substitute quinoa for the dry rice for an extra boost of protein. Quinoa is a complete protein, meaning it contains all nine essential amino acids, making it a great source of plant-based protein.
Vegetarian Option Replace the shrimp with 1 1/2 cups of cooked chickpeas. Increase the red pepper flakes to 1/2 teaspoon and add 1/2 teaspoon of smoked paprika. Increase the salt to 2 teaspoons and add 1 teaspoon of garlic powder.
Coconut Rice: This fluffy and fragrant coconut rice is the perfect accompaniment to the Brazilian Shrimp Soup. The combination of the creamy coconut milk and fragrant rice will bring out the flavors of the soup and make for a delicious and filling meal.
Brazilian Fried Plantains: These delicious fried plantains are a perfect complement to the Coconut Rice and Brazilian Shrimp Soup. They are lightly sweet and crunchy, and their flavor pairs well with the creamy coconut milk and fragrant rice. The plantains provide a nice contrast to the soup, making for a balanced and flavorful meal.
FAQ
Q: What type of shrimp should I use?
A: You should use medium shrimp that have been shelled and cut in half horizontally.
Q: How long should I cook the shrimp?
A: You should cook the shrimp for about 2-3 minutes, or until they turn pink and are cooked through.
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Fun facts:
The city of Recife in Brazil is known for its delicious shrimp soup, and it is often served with a side of farofa, a dish made from toasted manioc flour.
Brazilian shrimp soup is also known as caldinho de camarão, and it was popularized by the Brazilian singer and composer Chico Buarque in the 1970s.