Spicy Coconut Shrimp Bisque

Spicy Coconut Shrimp Bisque

by Agathe Henry 2 years ago
4.8 (10)
50 minutes
290 kcal
19.5 g carbs
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Description

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 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
Directions
  1. 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. 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. 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. 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.
Nutrition Facts
serving: 6 servings
calories: 290 kcal
carbohydrates: 19.5 g
protein: 16.3 g
saturated fat: 9.4 g
cholesterol: 136.8 mg
sodium: 502.3 mg
fiber: 3 g
sugar: 6.9 g