Spicy Coconut Shrimp Bisque |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons butter |
1 pound large shrimp, shelled and deveined, shells reserved |
2 1/2 cups water |
2 tablespoons butter |
1/3 cup green onions, chopped |
1/3 cup chopped celery |
1/4 cup diced fresh jalapeno pepper |
1/4 cup all-purpose flour |
2 cups ready-to-serve creamy tomato soup |
1/2 cup coconut milk |
1/4 teaspoon red curry paste, or to taste |
1 dash fish sauce, or to taste |
2 ounces rice crackers |
1 tablespoon thinly sliced fresh basil |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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