Spicy Coconut Shrimp Bisque

This spicy coconut shrimp bisque recipe uses homemade shrimp stock, tomato soup, jalapeño, curry paste, fish sauce, and coconut milk to offset its heat.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 290 Calories

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

Recipe Instructions

Step 1

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 2

Melt 2 tablespoons butter in a saucepan over medium heat. Add 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 3

Stir tomato soup into vegetable mixture until combined. Strain shrimp shell mixture into tomato soup mixture using a mesh strainer. 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. Divide bisque among bowls; place 1 rice cracker in middle of bowl and top with sliced basil.