Brazilian Shrimp Soup

1 . Stage

In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

2 . Stage

Add the rice, red-pepper flakes, salt, tomatoes and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.

3 . Stage

Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice and parsley.

4 . Stage

Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

5 . Stage

Wine Recommendation: The sweet elements here call for a somewhat assertive sweetness in the wine as well. A Vouvray demi-sec, from France's Loire Valley, ought to strike just the right balance.