This smooth, spicy coconut shrimp bisque uses coconut milk to offset its heat.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
290 Calories
Recipe Instructions
Step 1
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook and stir until shells turn pink, 2 minutes. Add water; bring to a simmer and cook 20 minutes. Remove from heat; set aside.
Step 2
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium low; stir in flour and cook 3 minutes.
Step 3
Add tomato soup to vegetable mixture; stir to combine. Strain shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high; bring to a simmer.
Step 4
Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls; place 1 rice cracker in middle of bowl and top with sliced basil.
Ingredients
2 tablespoons butter
1 pound large shrimp, shelled and deveined, shells reserved