Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6