Spicy Coconut Shrimp Bisque Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY COCONUT SHRIMP BISQUE



Spicy Coconut Shrimp Bisque image

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

2 tablespoons butter
1 pound large shrimp, shelled and deveined, shells reserved
2 ½ cups water
2 tablespoons butter
⅓ cup green onions, chopped
⅓ cup chopped celery
¼ cup diced fresh jalapeno 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

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



Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms image

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

1 (14-ounce) can whole peeled tomatoes
1 (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup)
4 tablespoons olive oil, plus more for drizzling
8 ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups)
2 garlic cloves, peeled and sliced
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 fresh makrut lime leaves (or 1 tablespoon lime zest)
Kosher salt
1/4 cup sliced scallions
2 shallots, peeled and diced
1 tablespoon tomato paste
1 (13-ounce) can coconut milk
1/2 red habanero chile, seeds removed
1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)
Steamed white or brown rice, for serving
1 cup mixed fresh herbs, such as cilantro, mint, basil and dill

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



Fire-Roasted Tomato, Mushroom and Shrimp Bisque image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 15

8 plum tomatoes, halved and seeds removed
2 tablespoons grapeseed oil, divided
1 quart chicken stock
1/2 pound (16/20-size) shrimp, deveined, divided
2 tablespoons butter
1 white onion, diced
2 cloves garlic, lightly crushed with the side of a knife blade, and quartered
1 cup white mushrooms, cleaned, trimmed and sliced (about 3 ounces)
1 cup white rice
1 tablespoon all-purpose seasoning (recommended: Old Bay)
2 cups heavy cream
Salt and freshly ground black pepper
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced fresh mint leaves
2 or 3 slices French bread or garlic bread, toasted and cut into croutons

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



Shrimp in Spicy Coconut Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon canola oil
1 teaspoon chopped garlic
1 cup light coconut milk
1/4 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes
2 teaspoons low-sodium soy sauce
1/4 cup heavy cream
1 pound medium shrimp, cooked
2 tablespoons fresh cilantro leaves, for garnish

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



Spicy Coconut Shrimp with Quinoa image

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

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
SHRIMP:
1 teaspoon olive oil
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups fresh snow peas (about 7 ounces), trimmed
3 tablespoons light coconut milk
1 tablespoon orange juice
1/4 cup sweetened shredded coconut, toasted
1/4 cup minced fresh cilantro

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



Spicy Seafood Bisque image

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

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked small shell pasta or elbow macaroni
1 pound uncooked medium shrimp, peeled and deveined
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

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



Thai Coconut Shrimp Bisque image

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

3 cups chicken broth (home-made preferably)
1 (14 ounce) can unsweetened light coconut milk
2 teaspoons red curry paste (more or less depending on your heat tolerance)
2 -3 teaspoons grated fresh ginger
2 garlic cloves, crushed
1/4 teaspoon sea salt
3/4 lb medium shrimp, peeled and deveined
1 cup green beans, cut into 1-inch pieces
2 -3 green onions, thinly sliced
lime wedge

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
2008-04-16 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, …
From myrecipes.com
Servings 4
Calories 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 ...
2017-03-03 Stir the coconut milk into the soup and hearts of palm; return to a simmer and then stir in the shrimp. Simmer gently (you’re really poaching the shrimp), stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lime juice, and cilantro. Serve with good bread or cornbread.
From goddesscooks.com


SPICY COCONUT SHRIMP STEW | LOUISIANA KITCHEN & CULTURE
Heat oil in a 5 to 6-quart Dutch oven over medium-high heat. Add bell pepper and cook, stirring util almosst tender, about 4 minutes. Add white part of scallions, 1/4 cup cilantro, garlic and pepper flakes. Continue to cook, stirring, until fragrant, another minute. Add tomatoes and coconut milk and bring to a simmer.
From louisiana.kitchenandculture.com


SPICY COCONUT SHRIMP BISQUE | RECIPE | SHRIMP BISQUE ...
Jan 3, 2020 - This smooth, spicy shrimp bisque uses coconut milk to offset its heat. Jan 3, 2020 - This smooth, spicy shrimp bisque uses coconut milk to offset its heat. Jan 3, 2020 - This smooth, spicy shrimp bisque uses coconut milk to offset its heat. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.co.uk


SPICY SEAFOOD BISQUE RECIPE - FOOD NEWS
Gather the ingredients. Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Sauté, stirring, until tender, about 2 minutes. Blend the flour into the butter and vegetables until well incorporated. …
From foodnewsnews.com


SPICY COCONUT SHRIMP - SEASONED BY SILVIE
2020-07-01 Instructions. Combine all ingredients for marinade in a bowl and whisk together well. Marinate shrimp for 30 minutes. Heat a large cast iron skillet or nonstick skillet with 2 tbsp of oil and cook the shrimp for 2 minutes per side. Or place shrimp on skewers and grill.
From seasonedbysilvie.com


SPICY COCONUT SHRIMP BISQUE RECIPE
Get one of our Spicy coconut shrimp bisque recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 75% Spicy Coconut Shrimp Bisque Allrecipes.com This smooth, spicy shrimp bisque uses coconut milk to offset its heat.... 20 Min; 6 Yield; Bookmark. 87% Spicy Coconut-Shrimp Bisque Myrecipes.com. 45 Min; 4 servings (serving size: 1 1/4 …
From crecipe.com


RECIPE - SHRIMP COCONUT BISQUE - LCBO
Add stock, coconut milk, tomato paste, star anise, curry paste, ginger and lime rind to the sauce pan. Bring to a boil then reduce heat to medium-low and simmer for 25 to 30 minutes to infuse the flavours. Strain stock into a clean saucepan and bring back to a simmer over low heat. Stir in rice. Simmer covered for 20 minutes or until rice is very soft. Purée in a blender or food processor ...
From lcbo.com


SPICY COCONUT SHRIMP BISQUE | PUNCHFORK
1 pound large shrimp, shelled and deveined, shells reserved; 2 1/2 cups water; 2 tablespoons butter; 1/3 cup green onions, chopped; 1/3 cup chopped celery; 1/4 cup diced fresh jalapeno pepper; 1/4 cup all-purpose flour; 2 cups ready-to-serve creamy tomato soup; 1/2 cup coconut milk; 1/4 teaspoon red curry paste, or to taste; 1 dash fish sauce ...
From punchfork.com


SPICY COCONUT SHRIMP BISQUE RECIPE | EAT YOUR BOOKS
Spicy coconut shrimp bisque from Food Wishes by John Mitzewich. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) green onions; basil; celery; ...
From eatyourbooks.com


CARIBBEAN COCONUT SHRIMP BISQUE RECIPE.
2012-04-20 Bring that up to a simmer then add the curry powder, some fresh ground black pepper and the coconut milk. Stir, cover and simmer on low for 15 minutes. After 15 minutes, it’s time to add the pieces of raw shrimp and since shrimp cooks very fast, allow it to cook for 3 minutes. Now check for salt and adjust accordingly.
From caribbeanpot.com


SPICY SHRIMP SOUP RECIPES : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS ...
1 tablespoon tomato paste. 1 (13-ounce) can coconut milk. ½ red habanero chile, seeds removed. 1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces) Steamed white or brown rice, for serving. 1 cup mixed fresh herbs, such as cilantro, mint, basil and dill.
From copymethat.com


SPICY COCONUT SHRIMP BISQUE - SEAFOOD
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.
From worldrecipes.org


SPICY TOMATO BISQUE WITH SHRIMP AND MUSHROOMS • SUCH IS ...
2021-05-24 Scrape the bottom of the pot to unstick the tomato paste. Then, let simmer with the pot uncovered until flavors combine, about 20 minutes. Add salt to taste. Add the shrimp (or fish) in the pot and simmer until just opaque, about 2 to 3 …
From suchismotherhood.com


5 BEST TRADITIONAL SEAFOOD BISQUE RECIPES – LIFESAVVY
2019-09-15 Get the Recipe: Wicked Spatula. If You Like It a Little Spicy: Spicy Coconut Shrimp Bisque All Recipes. This bisque is different from many traditional bisques, but people who have tried it say it’s the best soup they’ve ever had. Here’s another fun recipe that uses coconut milk but counteracts that delicious sweetness with curry and fresh ...
From lifesavvy.com


WORLD BEST COCONUT COOKING RECIPES: SPICY COCONUT SHRIMP ...
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.
From worldbestcoconutrecipes.blogspot.com


SPICY COCONUT SHRIMP BISQUE RECIPE - CAJUN ASIAN SHRIMP ...
Learn how to make a Spicy Coconut Shrimp Bisque Recipe! Visit http://foodwishes.blogspot.com/2011/06/spicy-coconut-shrimp-bisque-its …
From youtube.com


BUTTERNUT SQUASH, COCONUT, AND SHRIMP BISQUE - TASTE OF ...
2021-09-28 Let cool. In a large Dutch oven, combine broth, curry powder, red pepper (if using), ginger paste, remaining ¼ teaspoon salt, and remaining ½ teaspoon black pepper. Add squash mixture; bring to a boil over medium-high heat. Reduce heat to medium; simmer for 10 minutes. Add coconut milk and lime juice, stirring to combine.
From tasteofthesouthmagazine.com


SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS ...
2020-09-21 1 tablespoon tomato paste. 1 (13-ounce) can coconut milk. 1/2 red habanero chile, seeds removed. 1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces) Steamed white or brown rice, for serving. 1 cup mixed fresh herbs, such as cilantro, mint, basil and dill.
From mastercook.com


BEST COOKING BUTTER RECIPES: SPICY COCONUT SHRIMP BISQUE
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.
From worldbestbutterrecipe.blogspot.com


SPICY COCONUT SHRIMP BISQUE - HTTP://ALLRECIPES.COM/RECIPE ...
Feb 13, 2013 - This smooth, spicy shrimp bisque uses coconut milk to offset its heat. Feb 13, 2013 - This smooth, spicy shrimp bisque uses coconut milk to offset its heat. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.com


SPICY COCONUT SHRIMP RECIPE - SASHA MARTIN | FOOD & WINE
In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. In 2 batches, fry the shrimp over moderate heat, turning, until golden and crisp and cooked through, about 3 minutes.
From foodandwine.com


SPICY COCONUT SHRIMP BISQUE | RECIPE | SHRIMP BISQUE ...
May 11, 2013 - This smooth, spicy shrimp bisque uses coconut milk to offset its heat. May 11, 2013 - This smooth, spicy shrimp bisque uses coconut milk to offset its heat. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com


SPICY COCONUT CURRY SHRIMP (READY IN 20 MINUTES)
2019-10-11 Step-1: Toss shrimp with coriander powder, cayenne pepper powder, turmeric powder and salt. Step-2: Sear both sides in vegetable oil and transfer to a bowl. Step-3: Saute sliced onion, bell pepper and garlic for just couple of minutes. Step-4: Stir in sliced tomato, coconut milk, sugar and remaining salt.
From kitchenathoskins.com


COCONUT SHRIMP RECIPES: SPICY COCONUT SHRIMP BISQUE
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. Pour in water and bring to a simmer; cook 20 minutes.
From coconut-shrimprecipe.blogspot.com


SHRIMP SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


SPICY COCONUT SHRIMP BISQUE - CRECIPE.COM
Ingredients. 2 tablespoons butter; 1 pound large shrimp, shelled and deveined, shells reserved; 2 1/2 cups water; 2 tablespoons butter; 1/3 cup green onions, chopped
From crecipe.com


BEST LOBSTER & SHRIMP BISQUE RECIPES | FOOD NETWORK CANADA
2011-01-04 In a large stockpot, bring water and salt to a boil. Add lobster and shrimp shells. Reduce heat and simmer for 30 minutes. Strain stock, and discard the shells. Step 3. Return stock to stove. Add remaining ingredients to stock, including the shrimp and lobster meat, but excluding the milk and flour. Step 4.
From foodnetwork.ca


SPICY COCONUT SHRIMP RECIPE | MYRECIPES
Ingredient Checklist. 24 medium shrimp, peeled and deveined ; 1 cup all-purpose flour ; 1 teaspoon salt ; ½ teaspoon pepper ; 2 large eggs ; ¼ teaspoon Tabasco
From myrecipes.com


SHRIMP BISQUE (PLUS VIDEO) - IMMACULATE BITES
2021-10-14 Sauté stock ingredients – Add 1-2 teaspoons of butter or oil to a saucepan or skillet. Then throw in the reserved shrimp shells, celery, thyme, onion (peel and all), garlic, bay leaf, and peppercorns. (Photos 5-8) Prepare stock – Sauté for about 5-7 minutes, constantly stirring to prevent burning it.
From africanbites.com


FOOD WISHES VIDEO RECIPES: SPICY COCONUT SHRIMP BISQUE ...
2011-06-30 4 tablespoons butter, divided. 1/3 cup chopped green onions. 1/3 cup diced celery. 1/4 cup diced jalapeno. 1/4 cup flour. 2 cups prepared tomato soup. 1/2 cup coconut milk. 1/4 teaspoon red curry paste, or to taste. salt and/or fish sauce to taste.
From foodwishes.blogspot.com


SHRIMP BISQUE | VERY BEST BAKING
Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside. Step 2. Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and pepper.
From verybestbaking.com


SPICY SHRIMP BISQUE RECIPE - CREATE THE MOST AMAZING DISHES
What Are Some Healthy Snacks For Dogs Healthy Pumpkin Bread Recipe Easy Healthy Snacks For Pregnant Type 1 Diabetics
From recipeshappy.com


TOMATO SHRIMP BISQUE - THERESCIPES.INFO
Shrimp Bisque Recipe Ingredients you will need: 1 lb. raw, fresh-peeled, and deveined shrimp 1 large can diced tomatoes with basil 1 C. carrots, chopped 1 C. celery, chopped 1 C. red pepper, chopped 1/4 C. chopped shallots 2 garlic cloves, chopped Fresh basil 4 C. chicken stock 1 C. freshly-grated Parmesan cheese 2 C. heavy cream or whole milk
From therecipes.info


SPICY SEAFOOD BISQUE S RECIPE - FOOD NEWS
1 tablespoon tomato paste. 1 (13-ounce) can coconut milk. 1/2 red habanero chile, seeds removed. 1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces) Steamed white or brown rice, for serving. 1 cup mixed fresh herbs, such as cilantro, mint, basil and dill.
From foodnewsnews.com


Related Search