Make Ahead

Thai Shrimp Bisque

March 21, 2014
0 Ratings
  • Serves 8
Author Notes

We finally had a warm day here in the mountains, and for me springtime means seafood and grilling. So, I got a pound of some beautiful shrimp to throw on the grill to be eaten on a chopped Mexican salad, and then got to work on cooking the shells. Yes! You should be cooking with your shellfish shells! Crab, shrimp, and lobster shells are all extremely flavorful, and are excellent when used to make a luxurious bisque. This bisque tastes even creamier than it looks, but it doesn’t use any dairy, gluten, oil, or sugar, and it’s very easy to make. —Pretty Rustic

What You'll Need
  • shells from 1 lb of shrimp
  • 2 quarts vegetable stock
  • 1/2 cup rice
  • 3 cloves of garlic
  • 1/2 reed of lemongrass
  • 2 tablespoons tomato pasta
  • 1 tablespoon Thai red curry paste
  • 8 ounces coconut milk
  • salt to taste
  1. Start by peeling your shrimp, and if possible, get the ones with the heads on, since they’ll add more flavor. To learn how to peel shrimp, check out this article and video from Serious Eats. Then, place the shells on a silpat or piece of parchment on a pan, and bake in the oven at about 350 until they’ve turned opaque. This should take about 30 minutes.
  2. Next, gently boil the shells with the stock, rice, lemongrass, and garlic until the rice is very tender and the stock tastes fragrant, or about 40 minutes. Puree everything in a blender, and reserve.
  3. In the empty pot, add your tomato paste and curry paste on medium heat, and lightly brown before slowly whisking in the coconut milk. Now strain the puree mixture through a sieve into the pot, and continually push the ingredients through to extract the most liquid without getting the grainy shells bits.
  4. Whisk everything together in the pot, and bring back to a gentle boil. Serve with cilantro, and eat in the sun!
  5. See more pictures and more recipes here!

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1 Review

Patti October 28, 2020
This was wonderful. Made it a day ahead to let flavors develop. Its a very simple process tho as long as you have the shrimp shells. It did need some tweaks though primarily because the curry paste I used was bland. 🤨
I used 1 quart of veggie stock and 1 quart of fish stock
Added shrimp paste to pump up the thai flavors. I used Thai Kitchen curry paste and it was really weak. Next time Ill either make my own or try a better brand.
It was very very thick so I added a bit of water as I didn’t have more stock.
Lastly I added some lime zest and juice At the end to brighten The flavor.
Received rave reviews from friends who know food.