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 calories
carbohydrate: 19.5 g
cholesterol: 136.8 mg
fat: 15.9 g
fiber: 3 g
protein: 16.3 g
saturatedFat: 9.4 g
servingSize: -
sodium: 502.3 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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. 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. 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.

Recipe Yield

6 servings

Recipe Note

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.

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