Spicy coconut shrimp bisque recipe

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Looking over the blog the other day, we noticed that we were sorely lacking in fish and seafood based recipes. Well, we present to you step 1 in remedying that situation!

SPICY COCONUT SHRIMP BISQUE
Ingredients
  • 1 pound large shrimp, shelled and deveined, shells reserved
  • 2 1/2 cups water
  • 4 tablespoons butter, divided
  • 1/3 cup white onions, chopped
  • 1/3 cup celery, chopped
  • 1/4 cup fresh jalapeno, seeded and chopped
  • 1/4 cup all-purpose flour
  • 2 cups ready-to-serve creamy tomato soup
  • 1/2 cup coconut milk
  • red curry paste, to taste
  • 1 dash fish sauce
  • 1 tablespoon fresh basil, cut chiffonade
Directions
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add reserved shrimp shells and cook until the shells turn pink, stirring frequently. Add water, bring to a simmer. Cook for 20 minutes. Remove from heat and set aside. Melt remaining butter in another saucepan. Stir in onions, celery and jalapeno. Cook until tender. Reduce heat to medium low. Add flour and whisk until a smooth paste forms. Cook for 3 minutes and add tomato soup. Strain shell mixture into saucepan and discard shells. Bring heat to medium high and add coconut milk, curry paste and fish sauce to the soup mixture. Stir well and simmer for 15 minutes. Lower heat and stir in shrimp. Cook until shrimp are cooked through, about 4 minutes. Serve topped with basil chiffonade.

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