Spicy Coconut Shrimp Bisque
Description
This spicy coconut shrimp bisque recipe uses homemade shrimp stock, tomato soup, jalapeño, curry paste, fish sauce, and coconut milk to offset its heat.
Ingredients
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2 tablespoons butter
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1 pound large shrimp, shelled and deveined, shells reserved
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2 1/2 cups water
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1/3 cup green onions, chopped
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1/3 cup chopped celery
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1/4 cup diced fresh jalapeno pepper
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1/4 cup all-purpose flour
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2 cups ready-to-serve creamy tomato soup
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1/2 cup coconut milk
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1/4 teaspoon red curry paste, or to taste
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1 dash fish sauce, or to taste
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2 ounces rice crackers
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1 tablespoon thinly sliced fresh basil
Directions
1
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.
2
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.
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.
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.