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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

290 calories; protein 16.3g 33% DV; carbohydrates 19.5g 6% DV; fat 15.9g 25% DV; cholesterol 136.8mg 46% DV; sodium 502.3mg 20% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/15/2012
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 Read More
(13)

Most helpful critical review

Rating: 3 stars
06/20/2017
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. Read More
71 Ratings
  • 5 star values: 58
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/15/2012
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 Read More
(13)
Rating: 5 stars
05/19/2012
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. Read More
(10)
Rating: 5 stars
02/12/2013
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 and omitted the rice crackers and sliced basil. We did not remove the seeds from the jalapeno pepper which gave it a welcome hint of heat that was well within our tolerance zone. At this juncture there are 4 other reviews. All but one mention adding ingredients to give more heat to the soup (e.g. doubling the jalapenos or adding cayenne pepper). We would be comfortable with it but I can see where that may disappoint some folks especially with children... taste as you go and only add more if sure you want it hotter. Another very good recipe Chef John. Read More
(9)
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Rating: 5 stars
05/30/2012
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 spicy that it was perfect. Read More
(5)
Rating: 5 stars
01/16/2013
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 Mussels and Scallops too. Thanks for another great recipe! Read More
(5)
Rating: 5 stars
09/01/2013
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!! Read More
(3)
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Rating: 5 stars
12/09/2013
OMG delicious. Tweak as you want but why fiddle with perfection?! Read More
(2)
Rating: 5 stars
02/20/2018
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. Read More
(1)
Rating: 5 stars
01/03/2019
I followed the recipe exactly. For the tomato soup I used Pacific Organic Creamy Tomato Soup that comes in a box (don't forget to shake it before using). I found the bisque's flavor a bit mild so I added a heaping teaspoon of the Mae Ploy red curry paste in addition to the 1/4 tsp from the recipe. It was so good. My husband went back for a third helping. I will make this again because it is so quick easy and of course delicious. Read More
(1)
Rating: 3 stars
06/20/2017
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. Read More