With the eventual move back to Boston quickly approaching, I’ve found myself needing to go through closets & cupboards to get rid of stuff that we don’t want or need & also use stuff up that’s sitting around if we can. Like finally eating those canned peaches that I bought a year ago, or putting that half empty tub of risotto rice to good use.
On FoodAndWine.com you can type in ingredients that you have & the site will pop up recipes that use them. I was looking for a recipe that might use up some long grained basmati rice, a can of crushed tomatoes, a can of unsweetened coconut milk and an onion. Low and behold, something actually popped up and it looked really yummy: Brazilian shrimp soup. I did some minor tweaking to their recipe & the result was delicious, easy and cleared out some cupboard space. 
Brazilian Shrimp Soup (serves 4)
Ingredients:
2 TBSP Olive Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
3 cloves Garlic, minced
3/4 cup long grain Rice
1/4 tsp Cayenne Pepper
1 28-ounce can of crushed Tomatoes (about 3 1/2 cups)
4 cups Water
1 cup canned unsweetened Coconut Milk
1 1/2 lbs medium Shrimp, shelled & cut in half horizontally
1/4 tsp Black Pepper
1 TBSP Lemon Juice
1/2 cup fresh Parsley, chopped
Directions:
In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper and garlic, and cook, stirring occasionally, until the veggies start to soften, about 10 minutes.
Add the rice, cayenne pepper, salt, tomatoes and water to the pot. Bring to a boil and cook until rice is almost tender, about 10 minutes.
Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice and parsley. Serve.
This is AMAZINGLY good. SOOO GOOD!!!