Brazil­ian Shrimp Soup


Clean Eating - - RECIPES -

A staff fa­vorite, creamy co­conut milk and zesty lime com­min­gle for a soup that will trans­port you to the trop­ics. 2 tsp co­conut oil 1 shal­lot, finely sliced 1 green bell pep­per, chopped ¼ tsp each red pep­per flakes, sea salt and ground black pep­per 1 clove gar­lic, minced 2 cups low-sodium chicken broth 1 cup full-fat BPA-free canned co­conut milk ½ cup jarred, boxed or BPA-free crushed un­salted toma­toes 2 tbsp fresh lime juice + ad­di­tional lime wedges for serv­ing 1½ cups cooked brown rice 1 lb large raw peeled and de­veined shrimp, thawed if frozen 2 tbsp chopped fresh cilantro, op­tional

1. In a large saucepan on medium, heat oil. Add shal­lots and cook, stir­ring fre­quently, un­til soft­ened, 1 to 2 min­utes. Add bell pep­per, pep­per flakes, salt and pep­per and cook, stir­ring fre­quently, un­til bell pep­per is soft­ened, 2 to 3 min­utes longer. Add gar­lic and cook, stir­ring fre­quently un­til fra­grant, about 45 sec­onds.

2. Add broth, co­conut milk, toma­toes and lime juice; bring to a sim­mer. Re­duce heat to medi­um­low and sim­mer for 5 to 7 min­utes. Add cooked rice and sim­mer un­til rice is heated through, 3 to 4 min­utes more.

3. Add shrimp and sim­mer, stir­ring oc­ca­sion­ally, un­til shrimp is pink and opaque, 3 to 4 min­utes. Serve with lime wedges and sprin­kle with cilantro (if us­ing).

PER SERV­ING (1/6 of recipe): Calo­ries: 235, To­tal Fat: 11 g, Sat. Fat: 9 g, Mo­noun­sat­u­rated Fat: 1 g, Polyun­sat­u­rated Fat: 0.5 g, Carbs: 17 g, Fiber: 2 g, Sug­ars: 2 g, Pro­tein: 19 g, Sodium: 202 mg, Choles­terol: 122 mg


Your body’s most pow­er­ful free rad­i­cal fighter, glu­tathione, is ac­tu­ally made within the body. Shrimp is an ex­cel­lent source of se­le­nium, a min­eral that’s nec­es­sary for the func­tion­ing of glu­tathione, and there­fore key to your body’s an­tiox­i­dant pro­tec­tion.

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