“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.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 290 cal
- 15%
- Fat
- 15.9 g
- 25%
- Carbs
- 19.5 g
- 6%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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...." See more"
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