Heavy cream could be used as a substitute for the coconut milk

2 tbsp olive oil
1 medium onion chopped
1 bell pepper chopped (I used a red one)
4 cloves garlic minced
1/2 cup rice long-grain
1/4 tsp red pepper flakes
1 tsp salt
28 oz crushed tomatoes (1 large can)
4 cups water
1 cup coconut milk unsweetened
1 lb medium shrimp shelled and cut in 1 inch pieces
1/4 tsp black pepper ground
3 tbsp lemon juice from 1 lemon
1/2 cup parsley fresh, chopped, for garnish

2 tbsp olive oil 1 medium onion chopped 1 bell pepper chopped (I used a red one) 4 cloves garlic minced 1/2 cup rice long-grain 1/4 tsp red pepper flakes 1 tsp salt 28 oz crushed tomatoes (1 large can) 4 cup s water 1 cup coconut milk unsweetened 1 lb medium shrimp shelled and cut in 1 inch pieces 1/4 tsp black pepper ground 3 tbsp lemon juice from 1 lemon 1/2 cup parsley fresh, chopped, for garnish

1. In a large soup pot heat the olive oil over low heat. Add onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft. About 5 minutes.

2. Add the rice, red pepper flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 minutes.

3. Stir the coconut milk into the soup. Bring to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp is just done, 3 to 5 minutes.

4. Stir in the black pepper, lemon juice, and parsley.