Spicy Coconut Shrimp Bisque

Spicy Coconut Shrimp Bisque

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
  • 2 cups ready-to-serve creamy tomato soup
  • 1 dash fish sauce, or to taste
  • 2 ounces rice crackers
  • 1 tablespoon thinly sliced fresh basil
  • 0.25 cup all-purpose flour
  • 0.5 cup coconut milk
  • 2.5 cups water
  • 0.33333334326744 cup chopped celery
  • 0.25 cup diced fresh jalapeno pepper
  • 0.33333334326744 cup green onions, chopped
  • 0.25 teaspoon red curry paste, or to taste

Categories

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