SPICY COCONUT SHRIMP BISQUE

Spicy Coconut Shrimp Bisque image

I loved how this shrimp bisque turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h10m

Yield 6

Number Of Ingredients 14

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Ingredients

2 tablespoons butter
1 pound large shrimp, shelled and deveined, shells reserved
2 ½ cups water
2 tablespoons butter
⅓ cup green onions, chopped
⅓ cup chopped celery
¼ cup diced fresh jalapeno pepper
¼ cup all-purpose flour
2 cups ready-to-serve creamy tomato soup
½ cup coconut milk
¼ teaspoon red curry paste, or to taste
1 dash fish sauce, or to taste
2 ounces rice crackers
1 tablespoon thinly sliced fresh basil

Steps:

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.
Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes.
Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.
Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.5 g, Cholesterol 136.8 mg, Fat 15.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 9.4 g, Sodium 502.3 mg, Sugar 6.9 g