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In this video, you’ll see how to make a spicy shrimp bisque that’s New Orleans meets Southeast Asia. You’ll see how to prep your prawns and make a quick and easy seafood stock using the shells of your peeled shrimp. This soup starts with the holy trinity of Cajun veggies and a roux base. Then it goes Asian Cajun, getting a fiery boost from red curry paste plus some cooling coconut milk, which gives it a little sweetness that works wonderfully with the shrimp. So simple and easy to prepare, serve this shrimp bisque with fresh basil floated on a rice cracker. Of course, you could also make a delicious lobster bisque, too! See how it’s done! Then get the recipe for Chef John’s Spicy Coconut Shrimp Bisque.