Brazillian Shrimp Soup

This soup is pretty straightforward to make but it looks and tastes gourmet. My slightly modified version is only 5pts per 2 cups! Stats (per cup): 126 calories, 5.4 g fat, 1.5 g fiber.

In order to give credit all the places its due for this, I'll start with Christina Haden which is where I found the recipe, but CJ is the originial recipe finder. The recipe itself is from Annie's Eats with only a few modifications (edits in italics). (If you re-post this, please reference Annie!)

What you need:

 

"2 tbsp. olive oil

1 yellow onion, chopped (I used 1/2 large white onion)
1 red bell pepper, chopped

3 cloves garlic, minced

¾ cup long-grain rice (I used long grain brown rice)

½ tsp. red pepper flakes

1 ¾ tsp. salt

1 ¾ cups canned crushed tomatoes

5 cups water

1 cup canned unsweetened coconut milk (I used light coconut milk- 69% less fat)

1 ½ lbs. medium shrimp, peeled and cut in half horizontally

¼ tsp. black pepper

1 tbsp. freshly squeezed lemon juice

½ cup cilantro, chopped"

What to do:

 

Sautee the garlic, red peppers, and onions in 2 Tbsp olive oil over medium high heat.

 

Sautee until tender ~7mins.

 

"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, then stir in the shrimp.  Simmer just until the shrimp cooked through, about 3-5 minutes."

  

"Stir in the pepper, lemon juice and cilantro.  Serve immediately."

And then you're done!

Hope to see less of each other next time!

Casey