Best Shrimp Pepper And Rice Soup Recipes

SHRIMP & RICE SOUP

Shrimp & Rice Soup image

Keep frozen shrimp in your freezer and a few staples like rice and coconut milk on hand and you can whip up this one-pot dinner any night of the week.

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 cup finely chopped shallot
3 garlic cloves, finely chopped
3/4 cup jasmine rice
1 small pinch red pepper flakes
1 teaspoon kosher salt
15 ounces crushed tomatoes with puree
5 cups water
1 cup canned unsweetened coconut milk, canned
1 1/2 pounds medium shrimp, shelled and cut in half horizontally
1/4 teaspoon black pepper
1 tablespoon lemon juice

Steps:

Add the rice, red pepper, salt, tomatoes, and water to the pot. Bring it to a boil and cook the rice until tender, about 15 minutes. Stir in the coconut milk and bring to a simmer.
Stir in the shrimp and simmer the soup for about 8 minutes, or until the shrimp are cooked. Stir in the pepper, and lemon juice and serve.

SHRIMP AND BROWN RICE SOUP

Shrimp and Brown Rice Soup image

This irresistible soup is inspired by a Southeast Asian dish traditionally made with Thai jasmine rice. The recipe is adapted from one in "Hot Sour Salty Sweet," by Naomi Duguid and Jeffrey Alford.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, one pot, soups and stews, appetizer, main course, side dish

Time 1h

Yield Serves six

Number Of Ingredients 14

Ingredients

2 shallots, finely chopped
4 large garlic cloves, minced
1/2 teaspoon freshly ground black pepper
2 tablespoons Vietnamese or Thai fish sauce
1/2 pound peeled, deveined shrimp, finely chopped about 3/4 pound in the shell)
2 quarts water; or use half chicken or vegetable stock, and half water
1 cup sprouted brown rice
2 stalks lemon grass, trimmed and minced
2 tablespoons peanut oil or canola oil
2 tablespoons dry-roasted peanuts, coarsely chopped
1 cup cilantro leaves
2 cups bean sprouts
Minced bird or serrano chilies
Lime wedges

Steps:

Mix together the shallot, half the garlic, the pepper, 1 tablespoon of the fish sauce and the shrimp. Set aside.
Combine the remaining garlic and the lemon grass in a mortar and pestle, and grind to a paste. Alternatively, mince in a mini-chop.
Combine the water or stock and water, remaining fish sauce and rice in a soup pot, and bring to a boil. Stir in the garlic and lemon grass paste, and reduce the heat. Taste the water and add salt if desired. Cover and simmer 40 minutes until the rice is tender.
Heat the oil over high heat in a wok or skillet, and add the shrimp mixture. Stir-fry until the shrimp begins to turn pink, about one minute. Add one ladleful of liquid from the soup pot, stir together, then transfer the contents of the wok or pan to the soup. Bring back to a simmer, and simmer five minutes. Taste and adjust seasonings.
Serve, garnishing each bowl with cilantro, chopped peanuts, bean sprouts and chilies if desired. Have guests squeeze lime into their bowls.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 706 milligrams, Sugar 3 grams, TransFat 0 grams