Best 2 Spicy Coconut Shrimp Bisque Recipes

Indulge in the exquisite flavors of a culinary masterpiece – the spicy coconut shrimp bisque. This tantalizing soup combines the richness of coconut milk with the succulent sweetness of shrimp and a subtle hint of heat from zesty spices. Dive into a symphony of flavors that will transport your taste buds to a tropical paradise with every sip. Elevate your next meal into an unforgettable experience with this delectable bisque, perfect for warming the soul on a chilly evening or spicing up a special occasion. Prepare to embark on a culinary journey that blends the vibrant flavors of the Caribbean with the elegance of classic French cuisine.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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

Tips:

Use fresh shrimp for the best flavor.
If you don't have coconut milk, you can substitute heavy cream or milk.
Add more cayenne pepper to taste, if you like it spicier.
Serve the bisque with crusty bread or rice.
For a garnish, you can add chopped cilantro, green onions, or a dollop of sour cream.

Conclusion:

This spicy coconut shrimp bisque is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover shrimp. The combination of coconut milk, cayenne pepper, and shrimp makes for a flavorful and unique soup that is sure to please everyone at your table.