2 tablespoons cooking oil
1 onion, chopped
1 bell pepper, chopped
3 Cloves Garlic
3/4 Cup brown rice (or long-grain)
1/4 teaspoon Red-pepper
flakes
1 3/4 teaspoons salt
1 3/4 cups canned Crushed Tomatoes in thick puree (15 oz. can)
1 cup canned canned unsweetened coconut milk
1 1/2 lbs. medium shrimp (shelled tail off) & cut in half1/4 teaspoon fresh-ground black pepper
1 tablespoon lemon juice
1/2 cup chopped fresh parsley or cilantro
5 cups Water

2 tablespoons cooking oil 1 onion, chopped 1 bell pepper, chopped 3 Cloves Garlic 3/4 Cup brown rice (or long-grain) 1/4 teaspoon Red-pepper 1 3/4 teaspoons salt 1 3/4 cups canned Crushed Tomatoes in thick puree (15 oz. can) 1 cup canned canned unsweetened coconut milk 1 1/2 lbs. medium shrimp (shelled tail off) & cut in half1/4 teaspoon fresh-ground black pepper 1 tablespoon lemon juice 1/2 cup chopped fresh parsley or cilantro 5 cup s Water

Heat oil in low heat. Add onion bell pepper, garlic. Stir till vegetables soften, about 10 minutes,

Add rice, red-pepper, salt, tomatoes, and water to the pot. Bring to boil and cook until the rice is almost tender, about 10 minutes.

Stir the coconut milk into the soup. Bring back to simmer and stir in the shrimp. Simmer till the shrimp are must done, 3 to 5 minutes. Stir in black pepper, lemon juice, and parslety.