Spicy Coconut Shrimp Bisque
Course: SoupCuisine: EuropeanPrep Time
20 mins
Cook Time
50
minutesTotal Time
1
minuteServings
6
Ingredients
4 tablespoons — unsalted butter, divided
1 pound — large shrimp, shelled and deveined, shells reserved
2 ½ cups — water
⅓ cup — green onions, chopped
⅓ cup — chopped celery
¼ cup — diced fresh jalapeño 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
- 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.
- 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.
- 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.
- 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.
Source:
