Thai Shrimp Bisque Recipe
I must say my Thai Shrimp Bisque will make you weep like a baby. It is that good. The bisque is rich, creamy, and so very different than any soup I am used too. While eating it, I felt millions of miles away in some exotic land, without a care in the world. Nice.
By Robin
Thai Shrimp Bisque
Ingredients:
- 1 T. olive oil
- 1 large stalk celery, finely diced
- 1/2 sweet onion, finely diced
- 1 t. sugar
- 2 T. tomato paste
- 2 t. garlic paste
- 1 t. ginger paste
- 1/4 t. cayenne pepper
- 1/4 cup flour
- 1- 12 ounce can Carnation Evaporated Milk
- 1- 14 ounce can light coconut milk
- Kosher salt to taste
- 1 1/2 pounds raw, peeled, deveined, and tail-off med. shrimp
- zest and juice of 3 small limes
- 1 1/2 T. Cognac
- 1/4 cup ginger ale
- chopped salted peanuts
- one bunch cilantro, chopped
Directions:
In a large skillet having a fitted lid, saute over medium heat celery, onion, and sugar in olive oil until the vegetables are soft, about 10 minutes. Add tomato paste, garlic, and ginger and saute 1 minute. Add cayenne and flour, stirring well to coat the vegetables. Briskly whisk in both cans of milk, breaking up any clumps of vegetables. Cover and let simmer for about 7-10 minutes, stirring occasionally until thickened. At this point add Kosher salt to taste. Once the sauce is thickened, add the shrimp, zest and juice from the limes, Cognac, and ginger ale. Stir well, cover and let simmer rapidly for 6 minutes or until shrimp are pink and in a tight curl. Adjust salt. Remove from heat and serve immediately topped with chopped peanuts and cilantro. Serves 6.
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