24 Feb 2010 Coconut-Lime Shrimp Bisque (in 20 minutes!)
 |  Category: Seafood, Soups  | Tags: , , ,

It’s cold and raining here in California. Surprisingly cold. Soup weather cold. But it’s Tuesday at 6PM. I’m in the grocery store, hungry, and wanting soup for dinner. Do I grab a can? Noooo…, those cans do NOT contain “soup”! The contents of those cans have a soup LOOK and when warmed they have soup TEXTURE, but they really don’t have any taste. Look and texture can fool some people to think the can contents have taste, but they don’t. Oh dear, I got on my processed food rampage, didn’t I? So sorry. To make a long story short…, this soup is one of my favorites. Once you have all the ingredients it can be on the table in less than 20 minutes, and it tastes d-i-v-i-n-e. Don’t be scared of the ingredients, trust me and try it! My 15 month old grandson slurped up his bowl and then whined until he got to have some of mine. This is one soup where the broth is probably more yummy than the shrimp! Can you imagine? BTW, don’t use Jumbo Shrimp, they are too big for one bite and don’t fit on the spoons. You can make this with all shrimp, or half shrimp and fish, or use scallops or half scallops and half shrimp or half fish…, it’s all good.

Coconut-Lime Shrimp Bisque

1 T. olive oil
5 chopped shallots (about 3/4 cup)
1 T. minced fresh ginger
1 tsp. ground turmeric
1/4 tsp. ground cumin
8 oz. bottle Clam Juice (In a pinch, can sub chicken broth, or a can of clams with the juice)
14.5 oz. can petite diced tomatoes
13.5 oz can unsweetened coconut milk (the low fat version has no taste)
grated zest of one lime
1 1/2 – 2 lbs med/large raw (shelled) shrimp, firm white fish (cut into pieces about 1 1/2 inches square, or scallops (or any combination of the three)
3 T. freshly squeezed lime juice (from one large lime)
2 green onions, sliced
salt and pepper, to taste

Heat oil and saute shallots until tender, about 3 minutes. Add in ginger, turmeric, and cumin and saute for an additional minute. Stir in clam juice, diced tomatoes, coconut milk, lime zest, and shrimp, fish and/or scallops. Simmer until seafood is cooked, about 7 minutes. Stir in lime juice, green onions and salt and pepper, to taste. Serve. See how fast this is to make? You can do it! Makes 4 -6 servings.

Thanks for stopping by my kitchen today.  It’s always so good to have you here!


You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
6 Responses
  1. julene says:

    Hi Polly! I made your Coconut-Lime Shrimp soup the other week and loved it! Will make it again this week. Small change — I threw the shrimp on the grill instead of in pan. Also threw in several packages of Top Ramon Noodles (the noodles you also use for Chinese Chicken Salad). And added some HOT, HOT Hallepeno's! Excellent receipe Polly!!! JH

  2. julene says:

    Hi Polly, made this again and just love it! Great meal and easy to make. Thanks for sharing.
    JH

  3. Lenay says:

    I’m going to make this next weekend. I’m thinking of using a homemade lobster/shrimp stock in place of the clam juice. I’ll let you know how it turns out. PS – we made your roasted crab twice in the past month. Yum!!!

    • Polly says:

      YAY! Homemade stock can only make it better!!! The crab recipe seems to be HOT in San Jose. Everyone is making it. It is crab season after all. :))))

  4. Louise says:

    We had an excellent coconut shrimp bisque (served in a coconut shell) in Las Vegas this week–so now I want to try your recipe.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>