Spicy Coconut Shrimp Bisque Recipe - Cajun Asian Shrimp Bisque

heavy cream

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers creaminess with fewer calories.

cognac

🥗Healthier: white wine

💰Cheaper: dry vermouth

White wine adds acidity without the high cost.

shrimp

🥗Healthier: chicken

💰Cheaper: canned crab

Canned crab provides seafood flavor at a lower price.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock maintains flavor while being lighter.

Peel the shells off the Gulf prawns and do not throw away the shells.

In a saucepan, add a chunk of butter and sauté the shrimp shells on medium heat for about 2 minutes until they turn pink.

Add 2 and 1/2 cups of water to the saucepan and bring to a slow simmer. Let it simmer for about 20 minutes.

While the stock simmers, split the prawns in half and devein them, then set aside in the refrigerator.

In a pot, melt some butter and add the Holy Trinity: green onions, jalapeno pepper, and celery. Sweat on medium heat until translucent, about 5 minutes.

Turn the heat down to medium low and add flour to form a roux, cooking for 3 minutes.

Add 2 cups of prepared organic tomato soup to the roux and whisk to combine, ensuring no lumps.

Strain in the shrimp stock and stir. Increase heat to medium high and bring to a simmer.

Add 1/4 to 1/2 teaspoon of red curry paste and 1/2 cup of coconut milk, then taste and adjust seasoning with fish sauce. Simmer for about 15 minutes.

Add the shrimp to the bisque, turn the heat to low, and cook until the shrimp are cooked through, about 3 to 4 minutes.

Prepare basil by stacking leaves, rolling them up, and slicing into chiffonade.

Serve the soup in a hot bowl, float a rice cracker on top, and garnish with basil chiffonade.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens