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Spicy Coconut Shrimp Bisque

Rated as 4.7 out of 5 Stars
59k

"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."
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Ingredients

1 h 10 m servings 290
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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 Facts


Per Serving: 290 calories; 15.9 19.5 16.3 137 502 Full nutrition

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Reviews

Read all reviews 39
  1. 57 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was great. Everyone I shared it with loved it.The only thing i did different was I added some cayanne red pepper to it for a little more heat.I will definatly be making this again

Most helpful critical review

It was just ok. Flavor was overly dominated by Campbell's tomato soup. I'd try it again with a base made from fresh tomatoes.

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This was great. Everyone I shared it with loved it.The only thing i did different was I added some cayanne red pepper to it for a little more heat.I will definatly be making this again

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.

A creamy and very delightful soup. Made as written except as follows: subbed 3/4 lb. shrimp & 3/4 lb. sea scallops for 1 lb. shrimp, subbed seafood stock for water, doubled the red curry paste, ...

Holy Cow, this was great! I had a 6oz can of Lump Crab, so I tossed that in at the same time as the Shrimp. Upped the curry paste to taste. In the future I intend to experiment with adding Muss...

This was so easy and fabulous. However, I doubled the curry paste and the jalapenos because I like it really spicy. However, even doubling it wasn't too much and others that don't care for too...

This recipe is stupendous... Thought I'd give it a shot despite the fact that not many people had rated it. It's wonderful. Chef John scores again!!

Thank you Chef John for another very tasty recipe! I omitted the flour to avoid the extra carbs and added 2 fresh diced tomatoes and the result was delicious. My husband and I both loved it.

OMG delicious. Tweak as you want but why fiddle with perfection?!

Surprisingly super delicious! Followed recipe as written except I used cooked shrimp and omitted rice crackers because I didn't have any??