Best 2 Spicy Coconut Shrimp Bisque Recipes
Indulge in a delightful culinary journey with our exquisitely crafted Spicy Coconut Shrimp Bisque, a symphony of flavors that will tantalize your taste buds. This creamy and rich bisque is infused with the vibrant flavors of coconut milk, succulent shrimp, and a touch of heat from chili peppers. The harmonious blend of spices, including ginger, garlic, and lemongrass, adds depth and complexity to this delectable soup. Accompanying this main recipe, we also offer a tantalizing array of complementary dishes to elevate your dining experience. Discover the perfect pairing of refreshing Cucumber Salad with zesty Lime Dressing, a vibrant medley of textures and flavors. Expand your culinary horizons with our aromatic Coconut Rice, infused with the essence of coconut and fragrant spices. Satisfy your sweet cravings with our decadent Chocolate Mousse, a velvety indulgence that will leave you utterly satiated.
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SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS
A full-bodied, mildly spiced tomato soup with sweetness and depth from roasted red peppers, this is a tasty base for lightly poached shrimp or pieces of any firm white fish. The gingery, herbed mushroom gets with a citrusy lift from makrut lime leaves, ensuring this dish is packed with flavor. As a substitute, lime zest will work in a pinch. Serve over steamed rice or dig in with torn pieces from a crusty loaf of bread.
Provided by Yewande Komolafe
Categories dinner, lunch, seafood, soups and stews, vegetables, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
- In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
- Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
- Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
- Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.
SPICY COCONUT SHRIMP BISQUE
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.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- 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 : Calories 290 calories, Carbohydrate 19.5 g, Cholesterol 136.8 mg, Fat 15.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 9.4 g, Sodium 502.3 mg, Sugar 6.9 g
Tips:
- Use fresh shrimp for the best flavor. If using frozen shrimp, thaw them completely before cooking.
- Be careful not to overcook the shrimp, as they will become tough.
- If you don't have coconut milk, you can substitute another type of milk, such as almond milk or soy milk.
- Feel free to adjust the amount of cayenne pepper to taste. If you like it spicy, add more cayenne pepper. If you prefer a milder flavor, use less.
- Serve the bisque with your favorite toppings, such as rice, croutons, or a dollop of sour cream.
Conclusion:
This spicy coconut shrimp bisque is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of coconut milk, shrimp, and spices creates a flavorful and creamy soup that is sure to please everyone at the table. So next time you're looking for a new and exciting soup to try, give this spicy coconut shrimp bisque a try.
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