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
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.
FIRE-ROASTED TOMATO, MUSHROOM AND SHRIMP BISQUE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin.
- Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface.
- In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes.
- Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons.
SHRIMP IN SPICY COCONUT SAUCE
Steps:
- Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
- Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.
SPICY COCONUT SHRIMP WITH QUINOA
Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
SPICY SEAFOOD BISQUE
This spicy soup, featuring shrimp, crabmeat and tomatoes, gets its zip from hot pepper sauce and cayenne pepper. It's easy to prepare and dresses up any meal. Of all the recipes I've borrowed from my mom, this soup is the one that I've made most often. -Kevin Weeks, North Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (about 3 quarts).
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion and celery in butter until tender. Add the broth, tomato juice, tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Discard bay leaf. Add pasta to the soup; cook, uncovered, until pasta is tender. Add shrimp and crab; simmer 5 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 105 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 714mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
THAI COCONUT SHRIMP BISQUE
Winter is soup time, I adore Thai food, and my husband is a shrimp lover, so with the help of Ladies' Home Journal, I altered a couple things and came up with this mildly spicy dish which we both really enjoyed. Maybe you will too.
Provided by Judikins
Categories < 30 Mins
Time 25m
Yield 5 cups, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
- Add green beans and cook 2 minutes.
- Add shrimp and cook until pink, (~5 minutes).
- Top soup with green onions and serve with sliced lime and crusty bread.
- A glass of dry white wine will really make it over the top:).
More about "spicy coconut shrimp bisque recipes"
SPICY COCONUT-SHRIMP BISQUE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 250 per serving
- Coat a Dutch oven with cooking spray; place over medium heat until hot. Add curry paste mixture and shrimp; cook, uncovered, 4 minutes, stirring frequently. Add onions, peas, and bell pepper; cook 3 minutes or until peas are tender.
- Add coconut milk and cilantro; cook 2 minutes or until thoroughly heated. Stir in salt. Remove from heat, cover, and let stand 5 minutes before serving.
BRAZILIAN-STYLE SHRIMP BISQUE (SOPA DE CAMARãO) | GODDESS ...
From goddesscooks.com
SPICY COCONUT SHRIMP STEW | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
SPICY COCONUT SHRIMP BISQUE | RECIPE | SHRIMP BISQUE ...
From pinterest.co.uk
SPICY SEAFOOD BISQUE RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY COCONUT SHRIMP - SEASONED BY SILVIE
From seasonedbysilvie.com
SPICY COCONUT SHRIMP BISQUE RECIPE
From crecipe.com
RECIPE - SHRIMP COCONUT BISQUE - LCBO
From lcbo.com
SPICY COCONUT SHRIMP BISQUE | PUNCHFORK
From punchfork.com
SPICY COCONUT SHRIMP BISQUE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARIBBEAN COCONUT SHRIMP BISQUE RECIPE.
From caribbeanpot.com
SPICY SHRIMP SOUP RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS ...
From copymethat.com
SPICY COCONUT SHRIMP BISQUE - SEAFOOD
From worldrecipes.org
SPICY TOMATO BISQUE WITH SHRIMP AND MUSHROOMS • SUCH IS ...
From suchismotherhood.com
5 BEST TRADITIONAL SEAFOOD BISQUE RECIPES – LIFESAVVY
From lifesavvy.com
WORLD BEST COCONUT COOKING RECIPES: SPICY COCONUT SHRIMP ...
From worldbestcoconutrecipes.blogspot.com
SPICY COCONUT SHRIMP BISQUE RECIPE - CAJUN ASIAN SHRIMP ...
From youtube.com
BUTTERNUT SQUASH, COCONUT, AND SHRIMP BISQUE - TASTE OF ...
From tasteofthesouthmagazine.com
SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS ...
From mastercook.com
BEST COOKING BUTTER RECIPES: SPICY COCONUT SHRIMP BISQUE
From worldbestbutterrecipe.blogspot.com
SPICY COCONUT SHRIMP BISQUE - HTTP://ALLRECIPES.COM/RECIPE ...
From pinterest.com
SPICY COCONUT SHRIMP RECIPE - SASHA MARTIN | FOOD & WINE
From foodandwine.com
SPICY COCONUT SHRIMP BISQUE | RECIPE | SHRIMP BISQUE ...
From pinterest.com
SPICY COCONUT CURRY SHRIMP (READY IN 20 MINUTES)
From kitchenathoskins.com
COCONUT SHRIMP RECIPES: SPICY COCONUT SHRIMP BISQUE
From coconut-shrimprecipe.blogspot.com
SHRIMP SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SPICY COCONUT SHRIMP BISQUE - CRECIPE.COM
From crecipe.com
BEST LOBSTER & SHRIMP BISQUE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SPICY COCONUT SHRIMP RECIPE | MYRECIPES
From myrecipes.com
SHRIMP BISQUE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
FOOD WISHES VIDEO RECIPES: SPICY COCONUT SHRIMP BISQUE ...
From foodwishes.blogspot.com
SHRIMP BISQUE | VERY BEST BAKING
From verybestbaking.com
SPICY SHRIMP BISQUE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TOMATO SHRIMP BISQUE - THERESCIPES.INFO
From therecipes.info
SPICY SEAFOOD BISQUE S RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love