The last few days for me were soooo stressful! My computer, the only computer I own, broke down. I freaked out. I mean I seriously
LOST.MY.SHIZZ 

Not only was I cut off from work, I was cut off from Facebook, Instagram, Twitter, etc
In other words, I was cut off from Y'all, and I totally realized that I am addicted to you. I huge ol' puffy heart love connecting with you in any way I can.
Is that a bad thing?
I hope not!
You're my peeps and I luvs ya 

So what do I do when I don't have a computer to take up my time?
Clean the house?
Oh hellllll no!
I cooked of course!
And boy oh' boy were Kevin and Mini Me glad I did!!
I made 3 dishes in just a few hours. There was so much food crankin' out of my kitchen they couldn't keep up.
Of course, Kevin kept asking me, "You aren't going to leave a ton of dirty dishes are you?".
*eyeroll*
No dear, I am trying to clean as I go.
Ppfffttttt you should have seen the kitchen.
Dude, I am feedin' ya. #Quityerbitchin
Bahahaha 

So, back to the cookin', and mainly this soup (since that IS what we are focusing on in this post), Uummmm ya, I think I found my new favorite soup!
Seriously.
I am not blowin' smoke here people.
As soon as I took a bite I was ticked off that I hadn't made a double batch. I mean this stuff fires on all cylinders. You have creamy, rich, a touch of sweetness, and then a little bit of heat sneaks up on you. Not to mention those scrumptious bites of shrimp.
We all finished our bowls in lightning fast time.
Then there was a mad dash to the kitchen to see who got the rest of it.
This is worth the fight, I promise ya. It is heaven in a bowl!!!
Yield: 4 servings

Brazilian Shrimp Stew
Creamy and rich, with a touch of sweet and a little heat, this shrimp stew brings the best of all worlds to you in one delicious bowl.
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 or 2 jalapenos, seeded and minced (start with one if you aren't heat lovers like we are)
- 3 cloves garlic, minced
- 1/2 cup long-grain rice
- Kosher salt
- Fresh cracked black pepper
- 1 ( 15-ounce ) can crushed tomatoes
- 6 cups water
- 1 (15-ounce) can unsweetened coconut milk
- 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
- 1/2 lemon, juiced
- 1/2 cup chopped fresh cilantro
instructions
- In a large pot, or dutch oven, heat the oil over medium heat. Add the onion, bell pepper, jalapeno, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 to 7 minutes.
- Add the rice, salt, pepper, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender - 10 to 12 minutes.
- Stir the coconut milk into the soup. Bring back to a simmer and then add the shrimp. Simmer, stirring occasionally, until the shrimp are done, 3 to 5 minutes. Stir in the lemon juice, and cilantro.
- Taste and adjust seasoning as desired.
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Created using The Recipes Generator
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I would freak out if my computer stopped working, too! This stew looks soooo flavorful and I always love eating vibrant food, especially when it's cold and gray out!
ReplyDeleteThanks Marlynn, it is good to know someone else shares my feeling on the subject :) and yes, this was the perfect cure for a cold, gray day!!
DeleteThis sounds and looks fantastic! What a great meal!
ReplyDeleteThanks so much!!
DeleteWe love eating shrimp and this shrimp stew would probably go over really well with my family.
ReplyDeleteMake sure to make a double batch then :)
Deletei love all things shrimp so i really am interested in making this recipe - sounds delish!
ReplyDeleteThanks Hal! I hope you give it a try!!
DeleteGreat info. Lucky me I ran across your website by chance (stumbleupon).
ReplyDeleteI've book marked it for later!