Spicy Coconut Shrimp Bisque

Name: Spicy Coconut Shrimp Bisque
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 6
Cuisine: american
Ingredients: 2 tablespoons butter; 1 pound large shrimp, shelled and deveined, shells reserved; 2.5 cups water; 0.33333334326744 cup green onions, chopped; 0.33333334326744 cup chopped celery; 0.25 cup diced fresh jalapeno pepper; 0.25 cup all-purpose flour; 2 cups ready-to-serve creamy tomato soup; 0.5 cup coconut milk; 0.25 teaspoon red curry paste, or to taste; 1 dash fish sauce, or to taste; 2 ounces rice crackers; 1 tablespoon thinly sliced fresh basil

4.80 (75)

⏱ 70 mins 🍽 Serves 6 🌶 american 🏷 Main course

This American-style bisque delivers a creamy, spicy soup perfect for dinner. It begins with a homemade shrimp stock for deep flavour, then builds with vegetables, tomato soup, and coconut milk. The heat comes from fresh jalapeño and red curry paste, balanced by coconut milk and a dash of fish sauce. Finished with tender shrimp, it's garnished with rice crackers and fresh basil. The entire process takes about 70 minutes to serve six people.

Ingredients

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

Method

Melt 2 tablespoons butter in a saucepan. Add the reserved shrimp shells and cook, stirring, for 2 minutes until pink. Pour in the water, bring to a simmer and cook for 20 minutes. Take off the heat and set this stock aside.
Melt the other 2 tablespoons of butter in a large saucepan. Add the chopped green onions, celery and diced jalapeño. Cook and stir for about 5 minutes until the vegetables begin to soften. Lower the heat and mix in the flour, cooking for 3 minutes.
Stir the ready-to-serve creamy tomato soup into the vegetable mixture until fully incorporated. Strain the prepared shrimp shell stock through a mesh strainer into the tomato soup base. Turn the heat up to medium-high and bring the bisque to a simmer.
Mix in the coconut milk, red curry paste and fish sauce. Bring back to a simmer and cook for 15 minutes. Add the shrimp, reduce the heat to low and simmer for 3 to 4 minutes until the shrimp are cooked. Ladle the bisque into bowls, placing 1 rice cracker in the centre of each and topping with the thinly sliced fresh basil.

Nutrition (per serving)

Calories290 kcal

Fat16 g

Sugars7 g

Protein16 g

Sodium502 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorJohn Mitzewich