Ingredients
For the Base:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 large tomato, diced
1 red bell pepper, diced (optional)
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional for heat)
Salt and pepper to taste
For the Soup:
4 cups seafood or chicken broth
1 cup coconut milk or heavy cream
1/2 cup long-grain rice
1 pound large shrimp, peeled and deveined
1 cup fresh spinach, chopped (optional)
Juice of 1 lime
For Garnish:
Fresh cilantro, chopped
Lime wedges
Preparation
Prepare the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced tomato and red bell pepper (if using). Cook for about 3-4 minutes until the vegetables soften.
Season the Base:
Add the paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine and cook for an additional minute.
Add the Broth and Rice:
Pour in the seafood or chicken broth and bring the mixture to a boil.
Add the rice, reduce the heat to a simmer, and cover the pot. Cook for about 15-20 minutes, or until the rice is tender.
Incorporate the Cream and Shrimp:
Stir in the coconut milk or heavy cream. Let the soup come back to a gentle simmer.
Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
Add the Spinach and Lime:
Stir in the chopped spinach (if using) and lime juice. Allow the spinach to wilt in the hot soup.
Final Adjustments:
Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice if needed.
Serve:
Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Information (Approximate per serving):
Calories: 280
Protein: 20g
Fat: 15g
Carbohydrates: 18g
Fiber: 2g
Sugar: 3g
Sodium: 600mg
Tips and Variations
Seafood Variations: You can add other seafood like scallops or fish chunks to enhance the seafood flavor.
Vegetable Additions: Feel free to add other vegetables such as zucchini, corn, or peas.
Coconut Milk vs. Cream: For a lighter option, use light coconut milk or half-and-half instead of heavy cream.
Herb Options: Fresh basil or parsley can be used as an alternative to cilantro for garnish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
This creamy shrimp and rice soup is perfect for a cozy meal, offering a delightful combination of creamy textures, tender shrimp, and comforting rice. Enjoy it with a side of crusty bread or a fresh salad for a complete meal!