and Palm Heart Soup with Rice
unusual mixture is based on a Brazilian casserole from
Rio, which is normally served on a bed of white rice.
6 - 8
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
2 1/4 qts. Cold Water
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
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
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.
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.
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.