I love to entertain – except for those nights. Nights when you don’t want to clean. Nights after a wretched day. Those nights when you just want to cook something soul-warming, put on your PJs, open a bottle of wine – and call your best friends. Because you’re scared of them seeing your house. Even on those awful nights, Merrill will still come over – in her PJs, homework and Oscar (her dog) in tow. My house can be a mess, I usually am a mess – but we make some room on the couch to eat, laugh and relax. She requested this recipe during a ‘couch date’ – but, as always, we fiddled a bit. It seems like a lot of ingredients, but you’ll probably have most laying around already.
- 1 T olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 6 cloves garlic, minced
- 1 t fresh ginger, minced
- 1 cup long-grain rice
- 1/2 t red-pepper flakes
- 1 28 oz can crushed tomatoes
- 2 cups water
- 2 cans light coconut milk
- 2 lbs medium shrimp, shelled and cut in half horizontally
- 1 T curry powder
- 1 1/2 t cajun seasoning
- ½ t cinnamon
- Juice of 1 lemon
- 1/2 cup chopped fresh parsley or cilantro
- Salt, pepper, sriracha to taste
- In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic stirring occasionally, until the vegetables start to soften (about 10 minutes.)
- Add the rice, red pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the 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. erve in large bowls garnished with lemons, sriracha and parsley.