Brazilian Shrimp Soup


This recipe is amazing. Its hardy, slightly spicy and has just the right amount of flavor. I found it on cleaneating.com


Ingredients

  • 2 tsp coconut oil

  • 1 shallot, finely sliced

  • 1 green bell pepper, chopped

  • 1/4 tsp each red pepper flakes, sea salt and ground black pepper

  • 1 clove garlic, minced

  • 2 cups low-sodium chicken broth

  • 1 cup full-fat BPA-free canned coconut milk

  • 1/2 cup jarred, boxed or BPA-free crushed unsalted tomatoes

  • 2 tbsp fresh lime juice + additional lime wedges for serving

  • 1 1/2 cups cooked brown rice

  • 1 lb large raw peeled and deveined shrimp, thawed if frozen

  • 2 tbsp chopped fresh cilantro, optional


Preparation

1. In a large saucepan on medium, heat oil. Add shallots and cook, stirring frequently, until softened, 1 to 2 minutes. Add bell pepper, pepper flakes, salt and pepper and cook, stirring frequently, until bell pepper is softened, 2 to 3 minutes longer. Add garlic and cook, stirring frequently until fragrant, about 45 seconds.

2. Add broth, coconut milk, tomatoes and lime juice; bring to a simmer. Reduce heat to medium-low and simmer for 5 to 7 minutes. Add cooked rice and simmer until rice is heated through, 3 to 4 minutes more.

3. Add shrimp and simmer, stirring occasionally, until shrimp is pink and opaque, 3 to 4 minutes. Serve with lime wedges and sprinkle with cilantro (if using).


Nutrition Information

  • Serving Size: 1/6 of recipe

  • Calories: 235

  • Carbohydrate Content: 17 g

  • Cholesterol Content: 122 mg

  • Fat Content: 11 g

  • Fiber Content: 2 g

  • Protein Content: 19 g

  • Saturated Fat Content: 9 g

  • Sodium Content: 202 mg

  • Sugar Content: 2 g

  • Monounsaturated Fat Content: 1 g

  • Polyunsaturated Fat Content: 0.5 g

2 views
|

ARISE ACUPUNCTURE   |   2405 MORENA BLVD, SAN DIEGO, CA 92110

  • White Facebook Icon
  • White Instagram Icon
  • White Yelp Icon

© 2019 ARIELLE CARUSO | ALL RIGHTS RESEARVED | DESIGNED BY ME