I don’t usually care for tomato-based recipes involving fish. The two tastes just do not seem compatible, to my palette. Shrimp is the one exception to this, and I think they taste great paired with tomatoes of any kind, including the ketchup in the cocktail sauce served with a shrimp cocktail or peel-and-eat shrimp.

Although the recipe itself does not mention this, I think it would make a fantastic chilled soup. It would be great served for lunch, brunch or as a first course at dinner. If you use the larger shrimp and leave them whole, this would make a stunning presentation for guests.

 

INGREDIENTS

2 Tbsp. olive oil

1 medium onion chopped

1 bell pepper chopped (I used a red one)

4 cloves garlic minced

½ cup long-grain rice

¼ tsp red pepper flakes

2 tsp salt

1 15-oz. can crushed tomatoes

4 cups water

1 cup coconut milk, unsweetened

1 lb. medium shrimp, shelled and cut in 1 inch pieces

¼ tsp black pepper ground

Juice from 1 lemon

½ cup fresh parsley, chopped, for garnish

 

DIRECTIONS

In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, and garlic and cook, stirring occasionally, until the onion and pepper are soft.

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. (See Quick Tip)

Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

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Quick Tip:  In my experience, once you bring long-grain rice to a boil, you need to reduce the heat to low, cover the pan and simmer for 18 minutes. You do not lift the lid or stir the rice while it is cooking. Accordingly, the “almost done” point would be about 15 minutes into the cooking time, but only if you cover the pot while cooking. Cooking the rice, uncovered, at a full boil will certainly evaporate the liquid, but it will not be absorbed by the rice, so your rice will still be crunchy. If you follow the advice in this Quick Tip and cook the rice, covered, for 15 minutes on low heat after it has reached the boiling point, the rest of the recipe should work out fine.

Recipe and photo courtesy of Joanna Cismaru at Jo Cooks