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Brazilian Shrimp Soup Recipe


2 tsp Gresham & Myers Seafood Rub

2 Tbs olive oil

1 medium onion, chopped

1 bell pepper, yellow or red, chopped

2 cloves garlic, minced

½ cup long grain rice

15 oz can of crushed tomatoes

4 cups water

13.5 oz coconut milk, unsweetened

1 pound medium shrimp, shelled and cut into 1" pieces

In a large soup pot, heat olive oil over low heat. Add onion, pepper, and garlic and cook until tender.

Add G&M seafood rub, rice, tomatoes and water and bring to a boil. Cook for 10 minutes until rice is almost done.

Stir in the coconut milk and return to a simmer. Add shrimp and cook for 3-5 minutes just until shrimp is done. Serve quickly.

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