Spicy Coconut Shrimp Bisque Recipe: A Seafood Delight

Ingredients

• 2 tablespoons butter
• 1 pound large shrimp, shelled and deveined, shells reserved
• 2.5 cups water
• 0.33 cup green onions, chopped
• 0.33 cup chopped celery
• 0.25 cup diced fresh jalapeno pepper
• 0.25 cup all-purpose flour
• 2 cups ready-to-serve creamy tomato soup
• 0.5 cup coconut milk
• 0.25 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

1. Melt 2 tablespoons of butter in a saucepan over medium heat. Add the shrimp shells and cook, stirring occasionally, until they turn pink, about 2 minutes. Pour in water, bring to a simmer, and cook for 20 minutes. Remove from heat and set aside.
2. Melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add the green onions, celery, and jalapeño, then cook and stir until the vegetables soften slightly, approximately 5 minutes. Reduce the heat to medium-low, stir in the flour, and cook for 3 minutes.
3. Stir the tomato soup into the vegetable mixture until well combined. Strain the shrimp shell mixture into the tomato soup mixture using a mesh strainer. Increase the heat to medium-high and bring to a simmer.
4. Stir in the coconut milk, red curry paste, and fish sauce. Bring the mixture to a simmer and cook for 15 minutes. Add the shrimp, reduce the heat to low, and simmer until the shrimp are fully cooked, about 3 to 4 minutes. Divide the bisque among serving bowls, place 1 rice cracker in the middle of each bowl, and garnish with sliced basil.

Nutrition

• Calories: 290 kcal
• Fat Content: 16 g
• Fiber Content: 3 g
• Sugar Content: 7 g
• Sodium Content: 502 mg
• Protein Content: 16 g
• Cholesterol Content: 137 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g