Spicy Coconut Shrimp Bisque

Spicy Coconut Shrimp Bisque

I loved how this spicy coconut shrimp bisque recipe turned out, and I think you will, too. I hope you try it and perhaps tweak it with different combinations of seafood and garnishes.

Ingredients :

• 4 tablespoons butter, divided
• 1 pound large shrimp, shelled and deveined, shells reserved
• 2 ½ cups water
• ⅓ cup green onions, chopped
• ⅓ cup chopped celery
• ¼ cup diced fresh jalapeño 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

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.