Shrimp and Palm Heart Soup with Rice

This unusual mixture is based on a Brazilian casserole from Rio, which is normally served on a bed of white rice.

Serves: 6 - 8

Stock Ingredients:
3 Ibs. Fresh Small Shrimp (in their shells)
1 Onion (quartered)
2 Garlic Cloves (roughly chopped)
1 Carrot (roughly chopped)
3 - 4 sprigs Fresh Parsley
1 Bay Leaf
Black Peppercorns
2 1/4 qts. Cold Water

Soup Ingredients:
2/3 cup White Long-Grain Rice
1-2 tbls. Olive Oil
2 Onions (finely chopped)
1 Green Pepper (cut into 1/2 inch pieces)
2 x 14oz cans Chopped Tomatoes
2 - 3 tbls. Chopped Fresh Parsley
Salt and Freshly Ground Black Pepper
8 scallions, trimmed and cut diagonally into thin slices
2 x 14oz cans Palm Hearts (drained and sliced into 1/2 inch pieces)

1. Peel the shrimp and put the shells and trimmings into a large pan with the onion, garlic, carrot, parsley, bay leaf, peppercorns, and water. Bring to the boil, skim off any scum, cover, and simmer for 35—40 minutes

2. Strain the stock and pour it back into the pan. Add the rice and bring to the boil. Cover the pan and simmer very gently for 10-12 minutes.

3. In a separate saucepan, heat the oil and gently fry the onion and green pepper for 10-15 minutes, until soft. Add to the stock with the tomatoes, parsley and salt and pepper. Bring back to the boil and simmer for 5 minutes.

4. Blanch the scallions in boiling water for 2 minutes, then drain. Add the shrimp and palm hearts to the soup, heat through and serve garnished with the scallion slices.

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