Spicy Coconut Shrimp Bisque Recipe – Cajun Asian Shrimp Bisque

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[Music] hello this is Chef John from foodwishes.com with spicy coconut shrimp bisque we’re doing a little Asian Cajun and this was inspired by Chef John Bash one of my favorites and you can read about that on the blog but let’s get started with this amazingly delicious soup and there’s my Gulf prawns Wild Golf prawns do not use farmed Southeast Asian prawns do not do it please so I have a pound of these I’m going to peel peel the shells off but do not throw away the shells because the first step here is we’re actually going to make a stock so there’s my shrimp peeled there’s my shells I’m going to take a saucepan put a chunk of butter in and I’m going to saut those shells on medium heat for about 2 minutes just until they turn pink then I’m going to add 2 and 1/2 cups of water and I’m going to bring that to a slow simmer and we’re going to let that simmer for about 20 minutes or until we need it whichever comes first all right while that simmering we’re going to prep our prawns which are very simple to do I’m going to take a knife and split it directly in half okay so hold it like that I’m going to slice it right through all the way basically sort of like butterflying it and then of course you’re going to devain it you don’t want veins and by the way that’s not vein okay so take that out you can also do it from the top down like that if that’s easier for you to hold all right so once those are all cut and cleaned I’m going to set those aside in the refrigerator until needed now we start the bisque we’re going to add to some melted butter the Holy Trinity Green Onions peppers in the form of jalapeno pepper and some celery and why is it called the Holy Trinity because it’s so delicious it tastes like God all right so we’re going to sweat that on medium heat until translucent about 5 minutes or so I didn’t count then we’re going to turn the heat down to medium low add some flour to form a rue that’s going to slice L thicken our bisque we’re going to cook that for 3 minutes then I’m going to add 2 cups of prepared organic very high quality tomato soup you know I love my cartons of tomato soup a very versatile product and don’t turn up your nose if you use Jarred or canned tomatoes to make sauce what’s the problem with using a very high quality soup there isn’t one so a couple cups of tomato soup I’m going to whisk that into my Rue because the soup is cold and the r is hot no lumps you know that right I’m going to strain in my shrimp stock stir that in and like anything with a rue it thickens as it comes to a simmer so turn the heat up to like medium high it will start to simmer and bubble all right and that’s looking pretty good already so now we’re going to add some flavorings I’m going to go with like a/4 to a half teaspoon of red curry paste incredibly nuclear hot stuff so that’s of course to taste and then I’m also going to going to add half a cup of coconut milk it’s going to give it a beautiful sweetness that just works so perfectly with the shrimp we’re going to taste and adjust the seasoning you could use salt I’m going to use a little splash of fish sauce which is pretty salty and we’re simply going to simmer that for about I don’t know 15 minutes or so you could reduce it to make it thicker if you want but for me that’s perfect at that point I’m going to add my shrimp turn it to low and when the shrimp are cooked through which is only going to take you 3 or 4 minutes you’re done and ready to eat because we butterflied them they’re in perfect little bite-sized pieces all right my shrimp are ready how incredibly simple is that soup all right to serve I’m going to take some basil leaves and do what’s called a chiffonade simply means pile up three or four leaves roll it up like a cigar or something else and then take a sharp knife and slice it across into fine ribbons and you’re going to see what we do with that in a minute I’m going to spoon up that soup into a hot bowl nothing says I don’t really love you like serving soup in a cold Bowl now to finish I don’t want my basil to go right into the soup because it won’t be as pretty so I’m going to float a little rice cracker on top with a big pinch of my basil chiffonade and that was an incredible soup the sweetness from the coconut really brings out the sweetness in the shrimp the acidity from the Tomato the herbaceousness from the basil a little crispiness from the Kracker it doesn’t get any better than that so a little New Orleans meet Southeast Asian kind of twist on a bisque like I said I stole this from Chef John bash he won’t care he’s a nice guy so anyway I really hope you give that a try of course this would be amazing with lobster or crab or any Seafood so give it a try make your own variation make it spicy as you want make it thicker thinner whatever just a very very fun soup to make all the ingredients are on foodwishes.com of course and as always enjoy