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My review
Spicy Coconut Shrimp Bisque
Chef John
"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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 290 calories; 15.9 g fat; 19.5 g carbohydrates; 16.3 g protein; 137 mg cholesterol; 502 mg sodium. Full nutrition
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Reviews
Read all reviews 3855 Ratings
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Most helpful positive review
7/15/2012
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
6/19/2017
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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7/15/2012
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
5/19/2012
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.
2/12/2013
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, ...
1/16/2013
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...
5/30/2012
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...
9/1/2013
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!!
11/19/2013
Surprisingly super delicious! Followed recipe as written except I used cooked shrimp and omitted rice crackers because I didn't have any??