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.
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

Enchilada Chicken & Polenta

Shredded chicken simmered in a spicy red enchilada sauce served over polenta and topped with hot slaw and sliced green onions.

Chicken:

We prefer to cook a whole chicken with the skin and bones for a full flavored broth. Set 1 cup of broth aside to use in this recipe and save the rest for recipes that require chicken broth. Chicken broth can be refrigerated for 3-4 days and frozen for 2-3 months. If you prefer, you can use skinless, boneless chicken breast. Bring to a boil, then cover and reduce heat. Let simmer until chicken is cooked through, about 10 minutes. If you choose this method you’ll want to either skip the hot slaw or make it first.

Hot Slaw:

Roasting the cabbage is an effective way to eliminate any bitterness. We also like the sweet, buttery flavor it provides. Just be watchful when roasting. It goes from al dente to mushy quickly. Turn the cabbage occasionally and test for doneness often. The cabbage is done when the outer leaves are browned around the edges and can be pierced in the center with a little push back. Season the slaw with our Chili Lime Salt!

Hot or Not:

If you a little heat make, or use, a hot red enchilada sauce. The polenta will mellow out the heat giving every sharp bite a soft and tasty landing. You can buy the sauce, but homemade sauce is just so darn delicious. This is where you can use up that extra chicken broth! Just simmer it with hot peppers and a mix of spices and you have a delicious sauce to use for your next “Taco Tuesday”. For a really good enchilada sauce try “Show Me the Yummy‘s” version.

Enchilada Chicken and Polenta

Cedar Oak Farms
Tender shredded chicken simmered in enchilida sauce served over creamy polenta, and topped with hot slaw and sliced green onion.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 small whole chicken
  • 1 ⁄2 medium onion, sliced
  • 2 garlic cloves, smashed
  • 1 tablespoon salt
  • water
  • 2 cups enchilada sauce

Hot Slaw

  • 1 small purple cabbage
  • 1 small green cabbage
  • 1/2 cup chopped cilantro
  • 1 cup crema
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon Gindo’s original hot pepper sauce
  • COFarms Chile Lime Salt, to taste

Instructions
 

  • Place the chicken, onion, garlic, and salt in a pot. Add just enough water to cover the chicken. Bring to a slow boil, cover, lower heat to maintain a simmer, and cook until done, approximately 50 – 60 minutes.
  • Meanwhile, prepare the hot slaw. Preheat oven to 450°F. Line a rimmed baking sheet with oiled parchment paper.
  • Slice the cabbages in half and lay sliced side down on prepared parchment paper. Place in oven and roast, turning occasionally until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes.
  • Prepare the dressing. Whisk the cilantro and crema in a bowl, and add the lime juice, hot sauce, and chili lime salt.
  • When the cabbage has blackened and softened enough to insert a knife easily transfer to a cutting board. Let cool enough to handle. Remove any over charred leaves and the core. Slice the cabbage into thin strips.
  • Place in a large serving bowl. Add half of the crema mixture and toss to combine. Continue adding the crema slowly until just coated, not soaked.
  • Remove chicken from pot, let cool enough to handle. Reserve 1 cup of broth, freeze the remaining broth for other recipes.
  • Discard the skin and bones and shred the meat. Transfer the shredded chicken to a large pan. Add the enchilada sauce and 1/2 cup reserved broth adding more if sauce is too thick. Bring to boil, lower heat, and simmer for 10 minutes. Taste and season with salt if needed.
  • Prepare the polenta according to package directions.
  • Scroop some polenta into a serving bowl. Spoon some shredded chicken and enchilada sauce over the top. Serve with spicy hot slaw and sliced green onions.
Keyword Chicken & Poultry

Spicy Chicken Sandwiches

Tabasco sauce and our Cajun Seasoning adds a spicy twist to this chicken sandwich. A Cilantro-Lime Mayo adds another layer of tasty flavor to complement the spice.

Spicy Chicken Sandwiches

Cedar Oak Farms
Prep Time 5 mins
Cook Time 10 mins
Marinate Time 2 hrs
Course Sandwiches
Cuisine Cajun
Servings 4

Ingredients
  

Mayo:

  • 1/4 cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced

Chicken:

  • 2 large eggs, beaten
  • 3 tablespoons tabasco
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 skinless, boneless chicken breast
  • 2 cups flour
  • 1 cup buttermilk
  • 1/2 teaspoon COFarms Cajun Seasoning
  • 4 Kaiser rolls, split
  • Oil for frying

Instructions
 

Mayo:

  • Combine the mayo ingredients. Refrigerate until ready to use.

Chicken:

  • Combine the eggs, hot sauce, oregano, and salt in a large zip-top plastic bag.
  • Cut the chicken breast in halves horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
  • In a medium bowl, add the flour and cajun seasoning. Our Cajun Seasoning has quite the kick, only use the recommended amont. You want the spice not the heat for this recipe. Divide the flour between two shallow, flat rimmed bowls or plates.
  • Pour the buttermilk into another shallow, flat rimmed bowl or plate.
  • Working with one cutlet at at ime, remove chicken from marinade, allowing excess to drip off. Coat chicken in the first bowl of flour, dip in the buttermilk, and coat completly in the second bowl of flour. Set aside. Repeat procedure with remaining chicken.
  • Place the chicken in a preheated hot fryer set to 365°F. Fry 6 – 8 minutes, or until the chicken floats to the top of the oil. Drain on paper towels.
  • Spread mayo evenly over top rolls. layer bottom half of each roll with your favorite toppings. We like to use shredded lettuce, tomato slices, and purple onion for the color and the taste.
Keyword Cajun Seasoning, Chicken & Poultry
seafood and pasta in dish

Low Country Crawfish Pasta

Black pepper linguine, sauteed crawfish, mushrooms, and Cajun Alfredo sauce.

Low Country Crawfish

Cedar Oak Farms
Course Main Course
Cuisine Cajun

Ingredients
  

Black Pepper Linguine:

  • 3 cups semolina flour
  • 1 tablespoon fresh cracked black pepper
  • 4 eggs (slightly beaten)
  • 2 tablespoons water
  • 2 tablespoons olive oil

Crawfish & Mushrooms:

  • 2 tablespoons butter
  • 1 cup white mushrooms (sliced)
  • 1 pound crawfish tail meat (cooked, peeled, deveined)
  • 2 teaspoons COFarms Cajun Seasoning

Cajun Alfredo Sauce:

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2-3 teaspoons CoFarms Cajun Seasoning

Instructions
 

Black Pepper Linguine:

  • Place the flour and black pepper in a food processor, pulse to combine. Add the eggs, water, and olive oil; pulse until dough resembles breadcrumb and all the flour is incorporated.
  • Transfer dough to a clean board and knead using the palms of both hands until the dough is smooth and forms a ball. Wrap dough in plastic wrap and let rest for 20 minutes.
  • Divide the dough into four wedges and process through pasta machine several times until thin and smooth.
  • Use the linguine cutter and run the dough sheets though cutter.
  • Bring a large pot of salted water to boil over medium-high heat. Carefully drop fresh pasta into boiling water and stir gently to keep from clumping. Cook for 2 – 4 minutes.

Crawfish & Mushrooms:

  • In a frying pan, melt butter add the mushrooms. Sauté mushrooms 5 minutes or until lightly browned. Reduce heat to low add the crawfish and Cajun seasoning and simmer until mushrooms are tender, 5 to 8 more minutes
  • Cajun Alfredo Sauce:
  • Cook onion, pepper, and garlic in large nonstick skillet over medium heat for about 3-5 minutes or until vegetables are soft. Reduce the heat to low and add the cream and cheese simmer until cheese is melted and the sauce thickens. Stir in the Cajun seasoning to blend. Add the crawfish mixture.
Keyword Cajun Seasoning, Fish & Seafood, Pasta