Brazilian Shrimp Soup
SERVES 6. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 35 MINUTES.
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 OWN ANTIOXIDANT:
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.