 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
You can have this soup ready in about 30 minutes, start to finish. It smells heavenly while cooking and tastes fantastic. This one is requested over and over. =) Ingredients:
2 t evoo |
1 onion, chopped |
1 green bell pepper, chopped |
3 cloves garlic, minced |
3/4 long-grain rice |
1/4 t red-pepper flakes (i used more =p) |
1 3/4 t salt (i used less, about 1 t) |
15-oz can crushed tomatoes |
5 c veggie broth |
1 c unsweetened coconut milk |
1 1/2-lbs medium shrimp, shelled and cut in half horizontally |
1/4 t fresh-ground black pepper |
1 t lemon juice |
1/2 c chopped cilantro or parsley |
Directions:
1. In a large pot, heat the oil over moderately low heat. Add the onion, bell peper and garlic. Cook, stirring occasionally, until the vegetables start to soften. About 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes and broth. Bring to boil and cook until the rice is almost tender, about 10 minutes.
3. Stir in the coconut milk. Bring back to a simmer and then stir in the shrimp. Simmer, sitrring occaisionally, until the shrimp are just done, 3 to 5 minutes. Stir in black pepper, lemon juice and parsley.
4. (Can sub one pound of skinless chicken breasts [about three], cut crosswise into quarter-inch strips for the shrimp. Cook for the same amount of time.)
|
|