Today's recipe comes from Food&Wine.
It is relatively easy and quick to make. Also quite healthful and tasty! What you will need: 2 tablespoons olive oil 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 3/4 cup long-grain rice 1/4 teaspoon red-pepper flakes 1 3/4 teaspoons salt 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can) 4 cups water 1 cup canned unsweetened coconut milk 1 1/2 pounds medium shrimp, shelled and cut in half horizontally 1/4 teaspoon fresh-ground black pepper 1 tablespoon lemon juice 1/2 cup chopped fresh parsley or cilantro Method: 1. Chop up the green pepper and onion. Place into pot with the garlic and olive oil. Cook on a medium heat until the soften (about 10 minutes). 2. Add the rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring the pot to a boil and allow the rice to cook until almost tender (about 10 minutes). 3. Stir the coconut milk into the soup and bring it back to a simmer. Then stir in the shrimp. Stir occasionally for 3-5 minutes and finally add the lemon juice, black pepper, and fresh parsley. Serve immediately and enjoy! Comments are closed.
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AuthorA native Montrealer who is documenting gluten free recipes from her new home in Virginia. Archives
May 2017
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