This soup is wonderful, one of my favorites. It can be on the table in less than 20 minutes, if you have all the ingredients, and it tastes d-i-v-i-n-e. 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.

BTW, don’t use Jumbo Shrimp, they are too big for one bite and won’t fit on the spoons. You can make this with all shrimp, half shrimp and fish, or scallops, or any mix of scallops, shrimp and fish…it’s all good 🙂

20-Minute Coconut-Lime Shrimp Bisque

INGREDIENTS

• 1 Tablespoon olive oil
• ¾ cup chopped shallots—OK to sub onions, I don’t always have 4-6 shallots on hand
• 1 Tablespoon minced fresh ginger
• 1 teaspoon ground turmeric
• ¼ teaspoon ground cumin
• 8 oz. bottle clam juice—in a pinch, sub chicken broth
• 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
• 1½-2 lbs. med/large raw shrimp, or shrimp/fish/scallops mix
• 3 Tablespoon freshly squeezed lime juice—from one large lime
• 2 green onions, sliced
• Salt and pepper, to taste

DIRECTIONS

1. Heat oil and sauté shallots until tender, about 3 minutes.
2. Add in ginger, turmeric, and cumin and sauté for an additional minute.
3. Stir in clam juice, diced tomatoes, coconut milk, lime zest, and shrimp, fish and/or scallops.
4. Simmer until seafood is cooked, about 7 minutes.
5. Stir in lime juice, green onions and salt and pepper, to taste. Serve.

See how fast this is to make? You can do it! Thanks for stopping by my kitchen today—it’s always wonderful to have you here!