Spicy Coconut Shrimp Bisque

Ingredients

• 2 tablespoons butter 
• 0.3 cup celery chopped
• 0.5 cup coconut milk 
• 1 dash fish sauce to taste
• 0.3 cup flour all-purpose
• 1 tablespoon basil fresh thinly sliced
• 0.3 cup green onions chopped
• 0.3 cup jalapeno fresh diced
• 0.3 teaspoon curry paste red to taste
• 2 ounces rice crackers 
• 1 pound shrimp shelled deveined
• 2 cups creamy tomato soup ready-to-serve
• 2.5 cups water 

Equipment

• bowl
• sauce pan
• ladle
• sieve

Directions

1. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes.
2. Pour in water and bring to a simmer; cook 20 minutes.
3. Remove from heat and set aside.
4. 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.
5. Pour tomato soup into onion mixture; stir to combine.
6. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.
7. 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.