Brazilian Shrimp & Coconut Milk Soup

Brazilian Shrimp & Coconut Milk Soup
A rich flavorful coconut milk based soup.
Ingredients (Serves 6)
1  pound small shrimp (60-80 per lb), peeled and deveined
1/4 teaspoon black pepper
1 teaspoon salt
2 cloves garlic, minced
1/4 cup lemon juice
1 can (15 oz) diced tomatoes in juice
1 medium onion, chopped
1 green bell pepper, seeded, & chopped
1 1/2 tablespoon olive oil
1/2 teaspoon cayenne
1/4 cup cilantro, chopped
1 can lite coconut milk
Preparation
1. Combine the shrimp with the black pepper, salt, garlic and lemon juice.  Cover and marinate for about 15 minutes.

2. Puree the tomatoes with juices in a blender until smooth.
Heat the olive oil in a medium saucepan and cook the onion and bell pepper until softened.  Add cayenne, the tomato puree and simmer until the mixture for about 10 minutes.  Stir in the coconut milk and bring to a boil.  Add the shrimp mixture and cook until the shrimp are cooked, approximately 5 minutes. Stir in the cilantro and serve.