spicy coconut shrimp bisque

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.