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
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?”.
No dear, I am trying to clean as I go.
Ppfffttttt you should have seen the kitchen.
Dude, I am feedin’ ya. #Quityerbitchin
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!
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 servingsAuthor: Bobbi Hass-Burleson
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
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
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
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.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….