Ingredients
6
6 servings
- •2 tablespoons butter
- •1 pound large shrimp, shelled and deveined, shells reserved
- •2 ½ cups water
- •2 tablespoons butter
- •⅓ cup green onions, chopped
- •⅓ cup chopped celery
- •¼ cup diced fresh jalapeno pepper
- •¼ cup all-purpose flour
- •2 cups ready-to-serve creamy tomato soup
- •½ cup coconut milk
- •¼ 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
- 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.
Nutritional Facts
Per 6 servings
- Calories: 290
- Carbohydrate: 20g
- Fat: 16g
- Fiber: 3g
- Protein: 16g
- Sugar: 7g
Related Recipes
Shrimp Bisque
Shrimp Bisque II
Creamy Shrimp and Crab Bisque
Spicy Coconut and Lime Grilled Shrimp
Lobster Bisque from Scratch
Coconut, Chile, and Lime Shrimp
Spicy Baked Shrimp
Curry-Coconut Shrimp
Coconut-Shrimp Curry
Coconut Shrimp with Spicy Orange Marmalade Sauce
Spicy Shrimp Tacos
