Indulge in the richness of this Creamy Coconut Shrimp Bisque with Saffron! This velvety bisque is infused with fragrant saffron and the natural sweetness of coconut milk, creating a comforting and elegant dish. Tender shrimp and a blend of spices add depth, making it perfect for a special occasion or a cozy evening at home. Let’s dive into the world of creamy, savory flavors!
Ingredients
For the Bisque:
- 1 pound shrimp, peeled and deveined (shells reserved)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1/2 teaspoon saffron threads
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/4 cup tomato paste
- 4 cups shrimp or seafood broth (made from shrimp shells or store-bought)
- 1 can (14 ounces) coconut milk
- 1/4 cup dry white rice (helps thicken the soup)
- Juice of 1 lemon
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
Directions
- Make the Shrimp Broth: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the reserved shrimp shells and sauté for 5-7 minutes until they turn pink and fragrant. Add 4 cups of water, bring to a boil, then reduce heat and simmer for 20 minutes. Strain the broth and set aside. If using store-bought broth, skip this step.
- Sauté the Vegetables: In the same pot, heat the remaining olive oil. Add the onion, garlic, carrot, and celery. Cook for 5-6 minutes until the vegetables are softened.
- Bloom the Saffron: Add the saffron threads, paprika, and cayenne pepper (if using) to the pot. Stir for about 1 minute to release the flavors.
- Build the Bisque Base: Stir in the tomato paste and cook for 2-3 minutes. Pour in the shrimp broth and bring to a boil. Add the rice and reduce the heat to low. Let the mixture simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the flavors meld.
- Blend the Soup: Once the rice is fully cooked, use an immersion blender (or carefully transfer to a blender) to puree the bisque until smooth and creamy.
- Add Coconut Milk and Shrimp: Return the pot to medium heat and stir in the coconut milk. Add the shrimp to the pot and cook for 3-4 minutes, until they turn pink and are just cooked through.
- Finish with Lemon and Season: Stir in the lemon juice and season the bisque with salt and pepper to taste.
- Serve: Ladle the bisque into bowls, garnish with fresh cilantro or parsley, and serve with a side of crusty bread for dipping.
How to Prepare
This bisque is all about the luxurious combination of coconut milk and saffron, giving it a creamy texture and a subtle, aromatic flavor. Sautéing the vegetables first adds a rich base to the soup, while blending the soup ensures it’s silky smooth. The shrimp are added last to keep them tender and juicy, and a final touch of lemon brightens the dish perfectly.
Preparation Time
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Servings
This recipe serves 4-6.
FAQs
- Can I use frozen shrimp? Yes, just thaw them fully before cooking and save the shells for the broth if available.
- What can I serve with this bisque? Crusty bread, garlic toast, or even a simple side salad pair wonderfully with this rich soup.
- Can I make this bisque ahead of time? Yes! The bisque base can be made ahead and reheated, but add the shrimp just before serving to keep them tender.
- Can I substitute the saffron? Saffron adds a unique flavor, but if you don’t have it, a pinch of turmeric can give a similar golden color.