Shrimp Soup II

Ingredients

2 teaspoon Extra Virgin Olive Oil 

1 cup onion, chopped 

1 green bell pepper, seeded and chopped 

3 cloves garlic, peeled and minced 

¾ cup long-grain rice 

¼ tsp red-pepper flakes or more

salt and freshly ground black pepper to taste 

15-oz can crushed tomatoes 

5 cups vegetable stock (see our vegetable stock recipe) 

1 cup unsweetened coconut milk 

1 ½ lbs medium shrimp, shelled and cut in half horizontally 

1 tablespoon lemon juice 

½ cup cilantro or parsley, chopped

1. In a Dutch oven, heat the oil over fairly low heat. Add the onion, bell pepper and garlic. Cook, stirring from time to time, until the vegetables start to soften.

2. Add the rice, red-pepper flakes, salt, tomatoes and stock. Bring to boil and cook until the rice is almost tender.

3. Add the coconut milk. Simmer and stir in the shrimp. Simmer, stirring sometimes, until the shrimp are done, 3 to 5 minutes. Stir in black pepper, lemon juice and parsley.

Serves 6