Spicy Coconut Shrimp Bisque � It's the Besh!
How close is this to his version? I have no idea, as I was drunk on tequila. Besides the coconut milk, I can barely remember what he put in it. After doing a pre-show shot with his assistants, Besh jokingly instructed the floor staff to pour the audience a shot. Minutes later, much to his delight, shots of tequila were distributed throughout the room.
Anyway, I know it's been a while since I posted a real video recipe, but I really think this one will have been worth the wait. I loved how this turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations of seafood and garnishes. Cheers! Err, I mean, enjoy!
Ingredients:
1 pound shrimp, shells reserved
2 1/2 cups water
4 tablespoons butter, divided
1/3 cup chopped green onions
1/3 cup diced celery
1/4 diced jalapeno
1/4 cup flour
2 cups prepared tomato soup
1/2 cup coconut milk
1/4 teaspoon red curry paste, or to taste
salt and/or fish sauce to taste
basil chiffonade
rice crackers
Category Article Asian Cuisine, Seafood, Soups, Spicy
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