- 2 tablespoons butter
- 1 pound large shrimp, shelled and deveined, shells reserved
- 2 1/2 cups water
- 2 tablespoons butter
- 1/3 cup green onions, chopped
- 1/3 cup chopped celery
- 1/4 cup diced fresh jalapeno pepper
- 1/4 cup all-purpose flour
- 2 cups ready-to-serve creamy tomato soup
- 1/2 cup coconut milk
- 1/4 teaspoon red curry paste, or to taste
- 1 dash fish sauce, or to taste
- 2 ounces rice crackers
- 1 tablespoon thinly sliced fresh basil
- 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.
08/27/2019
recipepes.com
spicy coconut shrimp bisque, recipe
PT15M
PT1H
5
455 calories
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