Spicy Coconut Shrimp Bisque

Spicy Coconut Shrimp Bisque

20
Chef John 21302

"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

1 h 10 m {{adjustedServings}} servings 290 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

20
  1. 31 Ratings

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This was great. Everyone I shared it with loved it.The only thing i did different was I added some cayanne red pepper to it for a little more heat.I will definatly be making this again

My husband and I loved this dish. We like spicy food so we added extra peppers and used the hot red curry paste. It added extra flavor.

A creamy and very delightful soup. Made as written except as follows: subbed 3/4 lb. shrimp & 3/4 lb. sea scallops for 1 lb. shrimp, subbed seafood stock for water, doubled the red curry paste, ...