Sunday, February 20, 2011
Brazilian Shrimp Soup
Brazilian shrimp soup is something I've never made before or even tried in a restaurant. This recipe is something that I stumbled across by accident while searching for something new to make and thought it sounded delicious.
This is the description included when the recipe was originally published in Food & Wine magazine:
"Coconut milk's rich flavor will keep you coming back for more of this substantial soup. A true Brazilian version would include slices of okra, but ours is already so satisfyingly thick that we left it out."
For those interested, this is the wine recommendation:
"The sweet elements here call for a somewhat assertive sweetness in the wine as well. A Vouvray demi-sec, from France's Loire Valley, ought to strike just the right balance."
The recipe I'm using is a combination of the original Food & Wine version and versions from the Annie's Eats food blog and Group Recipes. My version includes a bit more crushed red pepper than the Food & Wine version to give it a bit more kick and substitutes chicken broth for water for a richer flavor.