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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick From Scratch Soups & Salads - Food & Wine. WINE: light, soft chenin blanc Ingredients:
2 tablespoons cooking oil |
1 onion, chopped |
1 green bell pepper, chopped |
3 garlic cloves, 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 puree (from one 15-ounce can) |
5 cups water |
1 cup canned unsweetened coconut milk |
1 1/2 lbs 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 1/2 cup cilantro |
Directions:
1. In a large pot, heat the oil over moderately low heat.
2. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
3. 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.
4. 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.
5. Stir in the black pepper, lemon juice, and parsley.
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