Ingredients
- 2 tablespoons oil (cooking oil)
- 1 yellow onion, chopped
- 1/2 cup okra, sliced
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 6 ounces dry rice (3/4 cup dry, long-grain)
- 1/4 teaspoon red-pepper flakes
- 1 3/4 teaspoons salt
- 1 3/4 cups crushed tomatoes (canned in thick puree, from one 15-ounce can)
- 5 cups water
- 1 cup unsweetened coconut milk (canned)
- 1 1/2 pounds shrimp (medium shrimp, shelled and cut in half horizontally)
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon lemon juice
- 14 cup chopped fresh parsley
- 1/4 cup fresh cilantro, chopped
How to Make
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Step 1: In a large pot, heat the oil over moderately low heat.
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Step 2: Add the onion, bell pepper,okra and garlic and cook,
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Step 3: Stirring occasionally, until the vegetables start to soften, about 10 minutes.
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Step 4: Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot.
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Step 5: Bring to a boil and cook until the rice is almost tender, about 10 minutes.
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Step 6: Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp.
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Step 7: Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
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Step 8: Stir in the black pepper, lemon juice,cilantro and parsley.
We hope you enjoy this recipe!
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