Brazilian Shrimp Soup

This is a close cousin of a Louisiana gumbo, less the okra, plus the coconut milk.  A tomato-soup which makes a meal in itself.  It's easy to make and easy to alter: substitute chicken if (gulp!) you don't care for shrimp.  Serve it with a great baguette and a salad, if you'd like.

BRAZILIAN SHRIMP SOUP (4-6 servings)

2 Tbsp vegetable oil
1 onion, chopped
1 bell pepper, chopped
3 tsp minced garlic
3/4 cup long-grain rice
1/4 tsp red-pepper flakes
1 3/4 tsp salt (or to taste)
1 3/4 cups canned crushed tomatoes (a 15 oz can....I can't find 15 oz....only 28 oz...so I freeze the other half)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and cut in half horizontally (or 1 pound of skinless, boneless chicken breasts, cut crosswise into 1/4" strips.  Cook for the same amount of time)
1/4 tsp freshly-ground black pepper
1 Tbsp lemon juice
1/2 cup fresh parsley or cilantro

In a large pot, heat the oil over moderately low heat.  Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot.  Bring to a boil and cook until the rice is almost tender, about 10 minutes.

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

Recipe Source:  Food and Wine Magazine