Tag: Shrimp

Spicy Brazilian Shrimp Soup

Spicy Brazilian Shrimp Soup offers a bite of delicious warmth. Fluffy lime rice floating in a pool of coconut and tomato bisque, topped with shrimp that has been seasoned in our Chili Lime Seasoning. Light, delicate, and oh so good!

This is one of our favorite weeknight meals when quick and easy is the goal. The soup is ready in 20 minutes with bits of rice, lightly seasoned shrimp, a hint of sriracha heat all in a tomato bisque base made with coconut milk. The warmth of the spice and soup wraps you in a cozy hug. And who doesn’t need some warmth on a cold winter night?

Traditional:

Traditionally the rice and shrimp are added to the stew and cooked together. We have found if we make the shrimp and rice separately and add it to the dish at the end we are able to pack in a bit more flavor. Instead of adding lime juice to the stew we make a lime rice. Rice is an absorbed sucking up all the flavors around it. By adding the juice and zest from one lime we can really kick up the flavor giving the whole soup a nice rounded flavor. Same with the shrimp. Shrimp is on the milder side and does well soaking in the flavors it is cooked with. Our chili lime seasoning is crafted with fresh lime and chili making it the perfect complement to this dish.

Roasted Red Pepper:

You can purchase a jar of roasted peppers if you prefer, but we love the taste and texture of a freshly roasted pepper. Take a whole red bell pepper rinse and dry it thoroughly. Rub olive oil over the skin of the pepper and using a large roasting fork pierce the pepper from stem to bottom. Lay over an open gas range fire and let it sit until the skin starts to char and bubble. Turn and repeat until the whole pepper is cooked. Let cool before removing the stem and seeds. Dice and add to stew.

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Spicy Brazilian Shrimp Soup

Cedar Oak Farms
Fluffy lime rice floating in a pool of coconut and tomato bisque, topped with shrimp, and garnished with fresh chopped cilantro.
Print Recipe Pin Recipe
Cook Time 20 mins
Course Main Course
Cuisine International
Servings 6

Ingredients
  

Lime Rice:

  • 1 cup balsamic rice
  • 2 cups water
  • 1 tablespoon coconut oil
  • 2 tablespoons fresh lime juice
  • Zest of 1 lime
  • 1/4 teaspoon red-pepper flakes
  • 1/4 cup chopped fresh cilantro

Stew:

  • 2 tablespoons coconut oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 can (14-ounces) diced tomatoes, with green chiles
  • 1 cup vegetable broth
  • 1 roasted red pepper, chopped
  • 2 tablespoons sriracha hot sauce
  • 1 can (14-ounces) coconut milk
  • 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
  • 2 teaspoons chili lime seasoning

Instructions
 

Rice:

  • In a medium saucepan bring rice and water to a boil over high heat, reduce heat to a low simmer and cover for 15-20 minutes. Uncover and mix in coconut oil. Allow to cool for about 5 minutes. Add the lime juice, lime zest, and ½ teaspoon salt, mix. Fold in cilantro. Remove from heat and keep warm.

Stew:

  • Heat oil in a medium saucepan over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and sauté another minute.
  • Add tomatoes, broth, roasted peppers, and sriracha to the pot. Bring to a boil.
  • Stir the coconut milk into the soup.
  • Season the shrimp with the Chili Lime Seasoning. Heat 1 tablespoon of coconut oil in a saucepan. Add the shrimp and cook 3 minutes. Turn and cook another 2 – 3 minutes.

To serve:

  • Add a tight scoop of rice to the center of bowl. Spoon the tomato broth around rice and top with shrimp. Serve immediately.
Keyword Soups & Stews

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Shrimp Alfredo

Jumbo shrimp seasoned in a lemon basil seasoning, pan seared to perfection and tossed with a creamy cheesy alfredo sauce, garden fresh broccoli, roasted bell pepper, and homemade fettuccine.

Shrimp Alfredo

Cedar Oak Farms
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Prep Time 8 mins
Cook Time 12 mins
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 small head broccoli, cut into florets
  • 1 bell pepper, roasted and diced
  • 1 pound shrimp
  • 1 pound fettuccine
  • 1 cup heavy whipping cream
  • 2 ounces fresh parmesan, shaved

Basil Lemon Seasoning:

  • 1 tablespoon COFarms basil lemon salt
  • 1 teaspoon oregano
  • 1 teaspoon thyme leaves
  • 1 teaspoon black pepper

Instructions
 

  • Grind together all the basil lemon seasoning ingredients. Can store in an airtight container for up to a year.
  • Rinse shrimp, pat dry, and sprinkle with basil lemon seasoning.
  • Cook pasta according to package instructions. For a super fresh option use homemade fettuccine. Super easy to make and delicious! Add broccoli florets to water about 2 minutes before cooking time ends.
  • Meanwhile, roast the red pepper over the fire on your stove’s burner until charred and skin slightly bubbled. When cool enough to handle dice the pepper. Use a colorful pepper like red, orange, or yellow to add color contrast to dish.
  • Reserve 1 cup pasta water for sauce. Drain pasta and broccoli in colander, shaking to remove as much water as possible.
  • Return the pot to medium-high heat, add cream, and bring to a boil. Add parmesan cheese, remove from heat, and stir until smooth.
  • Add the roasted pepper, pasta, and broccoli to the pot and stir until sauce coats pasta. Taste and adjust seasoning to taste. Cover and set aside. Sauce will thicken as it rests. Add the reserved pasta water a little at a time to smooth sauce.
  • Heat a medium non-stick pan over medium-high heat. Add 2 teaspoon olive oil and shrimp to hot pan and cook until opaque but firm, about 2 minutes per side.
  • Plate the pasta on plate and top with shrimp.
    Shrimp Alfredo

Notes

Recipe Inspiration for our Basil Lemon Salt.
Keyword Basil Lemon Salt, Fish & Seafood, Pasta

Cedar Oak Farms

Cajun Shrimp Tacos

Kicking up the heat with these N’awlins style tacos. Jumbo shrimp that have been sautéed in a Cajun compound butter and tossed with andouille sausage, bacon bits, and peppers. Stuffed in a taco shell and drizzled with a creamy Cajun sauce, shredded cheese, and chopped green onion. You are going to wish every day was Taco day!

Cajun Shrimp Tacos

Cedar Oak Farms
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Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Cajun
Servings 4

Ingredients
  

Cajun Compound:

  • 1 tablespoon COFarms Cajun Seasoning
  • 1/4 cup butter, softened

For the Tacos:

  • 6 slices bacon
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 andouille sausages, diced
  • 1 small red bell pepper, diced
  • 1 package flour tortilla, 6” or taco size

Cajun Cream Sauce:

  • 1 tablespoon olive oil
  • 2 -3 cloves garlic, minced
  • 1/4 cup onion, chopped
  • 1/2 cup chicken stock
  • 1½ teaspoons COFarms Cajun seasoning
  • 1½ teaspoons smoked paprika
  • Salt and Pepper, to taste
  • 1 cup of heavy cream
  • Green onion, sliced
  • Fresh parmesan cheese, shredded

Instructions
 

  • Mix the seasoning and butter thoroughly and set aside.
  • Heat a skillet over low-medium heat. Layer the bottom of the skillet with the bacon. Brown to a nice golden brown, flip once and fry the other side to a golden brown. Transfer to a plated lined with a paper towel to absorb the fat.
  • In a clean skillet over medium heat melt 2-3 tablespoons of the Cajun compound. Add the shrimp, sausages, and bell pepper. Sauté for 5 – 7 minutes.
  • Crumble the bacon and add to the shrimp. Turn off the heat and transfer shrimp to a serving bowl.
  • Add olive oil to the skillet and heat on medium-high heat. When the oil is hot, add the garlic and onion and sauté for 2 – 3 minutes or until the onion is translucent. Add the chicken stock to the skillet scraping the bottom of the skillet loosening the brown bits. Continue cooking until reduced to half, about 2 minutes. Stir in the Cajun seasoning, paprika, salt, and pepper to taste. Blend in well.
  • Slowly stir in heavy cream and heat to a simmer, then reduce heat to low continue cooking for 5 minutes or until the liquid is reduced to half. You can add flour to thicken if needed. As the sauce simmers it will deepen to a golden hue and absorb more of the Cajun flavor.
  • Spoon some shrimp mixture down the center of each taco shell. I used flour, only because I do not care for corn shells, either is fine to use in this recipe. Spoon some creamy Cajun sauce over shrimp and garnish with sliced green onion and shredded Parmesan cheese.

Notes

Highlighted Seasoning: Cajun Seasoning
Keyword Cajun Seasoning, Fish & Seafood, Tacos

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