Spicy Coconut Shrimp Bisque
I loved how this spicy coconut shrimp bisque recipe turned out, and I think you will, too. I hope you try it and perhaps tweak it with different combinations of seafood and garnishes.
Ingreadient
- 4 tablespoons butter, divided
- 1 pound large shrimp, shelled and deveined, shells reserved
- 2 ½ cups water
- ⅓ cup green onions, chopped
- ⅓ cup chopped celery
- ¼ cup diced fresh jalapeño pepper
- ¼ cup all-purpose flour
- 2 cups ready-to-serve creamy tomato soup
- ½ cup coconut milk
- ¼ teaspoon red curry paste, or to taste
- 1 dash fish sauce, or to taste
- 2 ounces rice crackers
- 1 tablespoon thinly sliced fresh basil
Direction
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