Yummy Brazilian Shrimp Soup Recipes

19 March 2020 Bookmark • 1

This Brazilian Shrimp Soup is an exceedingly delicious creamy tomato soup that functions shrimp, coconut milk, and bright lemon juice. best for any occasion!

With vibrant tomato and lemon, plump and juicy shrimp, and creamy coconut milk, this soup will warm you from the interior out. So allow’s get this soup sizzlin’!

Yummy Brazilian Shrimp Soup Recipes

What's Brazilian Shrimp Soup?

additionally known as Moqueca De Camaro, this seafood soup become created in Brazil. in view that there’s so many coastal city and villages in Brazil each has their personal signature twist on this dish. It makes use of a varieties of protein, however today I determined to stick with shrimp as it’s the ideal intro protein for this delectable dish. due to the fact Brazilian Shrimp Soup is one of these precious dish, I just couldn’t wait to percentage it with my readers today.

Pointers For Making The best Moqueca De Camaro:

Heavy cream may be substituted for the coconut milk in case you’d alternatively something a touch creamier however understand that coconut milk is more traditional in Brazilian Shrimp Soup.
White fish also can be used in this recipe alongside the shrimp and it’ll supply the dish a thicker stew like consistency.
Serve this along a few crusty bread due to the fact I suggest you need some thing to mop up all that deliciousness with on the quit!
Cooked rice can also be used if you already have some made! just keep it for towards the give up to save you it from getting too gentle in our Shrimp Soup.

INGREDIENTS:

2 tbsp olive oil
1 medium onion chopped
1 bell pepper chopped (I used a red one)
4 cloves garlic minced
1/2 cup rice long-grain
1/4 tsp red pepper flakes
1 tsp salt
28 oz crushed tomatoes (1 large can)
4 cups water
1 cup coconut milk unsweetened
1 lb medium shrimp shelled and cut in 1 inch pieces
1/4 tsp black pepper ground
3 tbsp lemon juice from 1 lemon
1/2 cup parsley fresh, chopped, for garnish

INSTRUCTIONS:

In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.
Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.
Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.
Stir in the black pepper, lemon juice, and parsley.