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
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI SHRIMP BISQUE
Make and share this Thai Shrimp Bisque recipe from Food.com.
Provided by LainieBug
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To prepare marinade, peel shrimp, reserving shells.
- Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
- To prepare shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven.
- Bring mixture to a boil.
- Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes).
- Strain mixture through a sieve over a bowl, and discard solids.
- To prepare soup, heat olive oil in a large Dutch oven over medium heat.
- Add onion and celery, and saute 8 minutes or until browned.
- Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste, scraping pan to loosen browned bits.
- Bring to a boil.
- Lightly spoon flour into a dry measuring cup, and level with a knife.
- Combine flour and 2% reduced-fat milk in a small bowl, stirring with a whisk.
- Add to pan; reduce heat and simmer until thick (about 5 minutes).
- Add shrimp and marinade, and cook 5 minutes.
- Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
Nutrition Facts : Calories 199.4, Fat 3.9, SaturatedFat 1, Cholesterol 176.1, Sodium 429.3, Carbohydrate 13.2, Fiber 1.4, Sugar 4.8, Protein 25.7
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:).
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.
THAI SHRIMP BISQUE
Steps:
- Prepare rice accordingly and keep warm. Cut tomatoes, remove seeds and dice. Heat oil over medium heat. Add onions, gingerroot and garlic. Cook and stir 2 minutes.
- Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk. Bring to a boil.
- Add tomatoes and shrimp. Reduce heat and simmer, uncovered 3-4 minutes or just until shrimp turn pink. Remove from heat. Ladle soup into bowls and top with hot cooked rice and cilantro.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THAI CURRY WITH SHRIMP & COCONUT
Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. -Ninette Holbrook, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.
Nutrition Facts : Calories 731 calories, Fat 49g fat (21g saturated fat), Cholesterol 138mg cholesterol, Sodium 1399mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 6g fiber), Protein 32g protein.
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- To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
- To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
- To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
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