Coconut-Curry Shrimp Bisque

1. 1

   Melt 2 tablespoons butter in a saucepan over medium heat. Add the shrimp shells and cook, stirring, until the shells turn pink, about 2 minutes. Add water, bring to a simmer, and cook for 20 minutes. Remove from the heat and set aside.

2. 2

   Melt the remaining 2 tablespoons butter in a large saucepan over medium heat. Add the green onions, celery, and jalapeño; cook and stir until the vegetables are slightly softened, about 5 minutes. Lower the heat to medium-low, stir in the flour, and cook for 3 minutes.

3. 3

   Stir the tomato soup into the vegetable mixture until combined. Strain the shrimp shell mixture into the tomato soup mixture using a mesh strainer. Increase the heat to medium-high and bring to a simmer.

4. 4

   Stir in the coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in the shrimp, reduce the heat to low, and simmer until the shrimp are cooked through, 3 to 4 minutes. Divide the bisque among bowls; place 1 rice cracker in the center of each bowl and top with sliced basil.

• Calories 224.96 kcal Moderate
• Protein 15.75 g Good Source
• Carbs 26.01 g Moderate
• Total Fat 6.41 g Moderate
• Saturated Fat 3.06 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 107.98 mg High
• Sodium 533.48 mg High
• Fiber 3.65 g Moderate
• Sugar 9.63 g Moderate
• Added Sugar 6.97 g Moderate
• Calcium 119.45 mg Low Source
• Iron 0.69 mg Low Source
• Potassium 455.78 mg Low Source
• Vitamin A 9.04 mcg_rae Low Source
• Vitamin C 11.24 mg Moderate
• Vitamin D 0.99 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Onions 🧅