Brazillian Shrimp Soup

I found this recipe on Food and Wine while I was meal planning for the week. (P.S, if you don't meal plan, start! It is the best way to save yourself time, money and frustrations over what you are having for dinner!) I do all my meal planning (dinners only) for the week on Pinterest on a board called Meals this week.

 Following a meal plan allows me to only have to go to the grocery store once during the week. I write down everything I'm going to need and choose one day (usually Monday) to get all the ingredients. Of course there are some days that I don't feel like making the meal I have chosen for that day, so I just switch it with a different day, or go out for dinner. Yes, we do go out for dinner, but with meal planning, it doesn't happen nearly as often as it could.  Follow Me if you need any ideas for delicious meals throughout the week! 

As I was saying, I found this soup recipe while meal planning and didn't read the reviews on it until the night that I planned on making it. Most people said they found the soup too bland or lacking flavour so I almost didn't make it, but I'm so glad I did! With a few tweaks here and there, it turned out to be very filling, creamy and the word, "bland," was nowhere in sight! I will be making this one often!

Ingredients

2 tablespoons coconut oil

1 onion, diced

1 red bell pepper, chopped

3 cloves garlic, minced

3/4 cup uncooked rice

1 1/2 teaspoons salt

1/4 teaspoon ground pepper

2-3 large tomatoes, pureed (use a blender)

2 cups gluten free chicken broth

1 cup water

1 can full fat coconut milk

1 1/2 pounds frozen shrimp, thawed

1 tablespoon fresh lemon juice

1/2 cup chopped fresh cilantro

Directions

In a large pot, heat the coconut oil on medium heat until melted. Add the onion, bell pepper and garlic and cook stirring occasionally until softened (5-10 mins).

Add the rice, salt, and pepper and give it a quick stir. Add in the pureed tomatoes, chicken broth, and water and cook until the rice is almost tender (about 10 minutes). 

Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer stirring occasionally until the shrimp is tender and the rice is cooked fully (3-5 mins). 

Do not overcook the rice, or it will be mushy!

Stir in the lemon juice and cilantro. 

Top with more cilantro and freshly ground pepper if desired. 

Enjoy- Alex