Spicy Coconut Shrimp Bisque recipe
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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
Nutrition Info
- 290 caloriescarbohydrate: 19.5 gcholesterol: 136.8 mgfat: 15.9 gfiber: 3 gprotein: 16.3 gsaturatedFat: 9.4 gservingSize: -sodium: 502.3 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Spicy Coconut Shrimp Bisque
Directions
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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.
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.
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.
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.