In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add a finely chopped onion, a bell pepper, and 2 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.

Stir in 1 cup of long-grain rice, 1 teaspoon of red pepper flakes, and a pinch of salt. Then pour in a can of crushed tomatoes and 4 cups of water. Bring to a boil over high heat.

Reduce the heat to low and let the soup simmer uncovered for about 10 minutes.

Pour in 1 can of unsweetened coconut milk, stirring gently to blend. Simmer for another 5 minutes.

Fold in 1 pound of medium shrimp and cook for 3 to 5 minutes until the shrimp turn pink and opaque.

Stir in the juice of half a lemon and 1 teaspoon of ground black pepper. Add a handful of freshly chopped parsley.