I’ve been scouring the internet lately for new soup ideas for this coming up winter. #winteriscoming and the other day I ran across a Brazilian fish soup recipe that intrigued me. I wasn’t too sure if my family would like such a fishy dinner, so I decided to just do shrimp instead, which they love.
I also had a bunch of tomatoes that I was originally going to use for a tomato bisque, but thought that roasting them first then adding them to the soup would be pretty bomb.
This stew is very versatile. You can add rice to thicken it up a bit (which my husband would have loved) or you can completely omit it. Your choice! You can also add some siracha to give it a little more ooomph.
- •1 lb shrimp, raw, peeled and deveined
- •1 small green bell pepper, diced
- •1/2 red onion, diced
- •2 cloves garlic, minced
- •1 cup coconut milk
- •3/4 of a bag of frozen okra
- •Roasted tomatoes, roughly diced (you may use a can of diced tomatoes instead)
- •Juice of 1 lime
- •Parsley or cilantro as a garnish
- •1 tbl red pepper flakes
- •4 cups water
- OPTIONAL: diced avocado, rice, or siracha
- In a large pot, heat up some oil or ghee. Once hot add in diced onions, garlic, and bell pepper. Cook until onions are translucent.
- Add in tomatoes, okra, red pepper flakes, and water and stir around. Let simmer for about 5 min or so.
- Add in coconut milk and stir well. Let simmer another 10 min, then add in raw shrimp and lime juice. Shrimp will cook in the soup and it will take about 5 min for it to cook up.
- If adding rice, cook up as usual, then place in the bottom of your dish. Add the stew to the top.
- If adding avocado, do so once you have it plated. Feel free to add some siracha if you'd like! Garnish stew with cilantro or parsley.