Tuesday, July 27, 2010

Brazilian Shrimp Chowder

Brazilian Shrimp Chowder


2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
4 cups water
1 can coconut milk
1 lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped

2 tsp cornstarch dissolved in water


Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes. Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender. Stir in the coconut milk. Return the mixture to a simmer, and then stir in the shrimp and cornstarch/water mixture. Simmer just until the shrimp cooked through, about 3-5 minutes. Stir in the pepper, lemon juice and cilantro. Serve immediately.

I add the cilantro to each serving so that any leftovers can be eaten the next day and taste just as fresh as when it was first made.

Source: adapted from Liz’s Cooking Blog and Annie’s Eats.

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