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
CURRIED BUTTERNUT SQUASH BISQUE
Steps:
- Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
- Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
- Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.
THAI COCONUT AND COCOA MACAROONS
Thai cookies always have something unusual going on with them. These macaroon style cookies mix coconut, cocoa, and lime juice to create an interesting snack.
Provided by wiley
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Add the salt and lime juice and continue beating until the egg whites form a sharp peak that holds its shape when you lift your beater or whisk. Gently folk the coconut and cocoa powder into the mixture.
- Drop mixture by tablespoonfuls onto the prepared baking sheets. Bake until golden brown and firm to the touch, about 20 minutes. Cool on the pans on wire racks. Store in an airtight container.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 25.7 g, Fat 7 g, Fiber 2.7 g, Protein 1.8 g, SaturatedFat 6.5 g, Sodium 120.2 mg, Sugar 21.6 g
CIOCIA'S THAI BUTTERNUT COCONUT BISQUE
A delicious soup i invented from leftovers and a few additions. It's very forgiving to feel free to use a squirt of lemon for lime juice, use a different herb, try ginger for lemongrass, etc. Also, i used small handfuls, etc. and have estimated some ingredients.
Provided by Ciocia Laura
Categories Lunch/Snacks
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat slow-cooker for 20 minutes on high. (optional).
- Add onions to pot *OR* carmelise onions in a frying pan. If carmelised (mine cooked with my roasted chicken recipe which i will post), add later with stock.
- Add butter and oil to slow-cooker.
- Chop shallots. Add to oil along with salt and pepper and thyme. Allow to cook until translucent. (i left them for an hour.).
- Add roasted butternut squash, broken into several pieces, stock and fresh lime juice.
- Cook all day or overnight on low setting.
- Remove lemongrass.
- Add coconut milk and blend thoroughly with immersion blender or blend in batches in a countertop blender.
- Serve hot with additional freshly ground black pepper, as desired. Freshly chopped coriander leaves would be a nice touch and taste!
Nutrition Facts : Calories 213.4, Fat 14.7, SaturatedFat 10.5, Cholesterol 5.1, Sodium 778.2, Carbohydrate 18.4, Fiber 2.2, Sugar 4.3, Protein 5.5
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