Spicy Coconut Shrimp Bisque

Ingredients

• unsalted butter (4 tablespoons)
• large shrimp (1 pound)
• water (2.5 cups)
• green onions (0.33 cup)
• chopped celery (0.33 cup)
• diced fresh jalapeño pepper (0.25 cup)
• all-purpose flour (0.25 cup)
• ready-to-serve creamy tomato soup (2 cups)
• coconut milk (0.5 cup)
• red curry paste (0.25 teaspoon)
• fish sauce (1 dash)
• rice crackers (2 ounces)
• thinly sliced fresh basil (1 tablespoon)

Instructions

1. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook and stir until shells turn pink, about 2 minutes. Add water; bring to a simmer and cook for 20 minutes. Remove from heat; set aside.
2. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium-low; stir in flour and cook for 3 minutes.
3. Add tomato soup to vegetable mixture; stir to combine. Strain shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high; bring to a simmer.
4. Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low, and simmer until shrimp are cooked through, about 3 to 4 minutes. Ladle bisque into bowls; place 1 rice cracker in the middle of the bowl and top with sliced basil.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 290
• fat: 16 g
• sats: 9 g
• carbs: 20 g
• fibre: 3 g
• protein: 16 g
• salt: 0.502 g