As an American society we tend to look at rules as more of guidelines. Yellow light means slow down, but to 99% of us, we speed up. Sick days are supposed to be used when we're sick, but most of us use them to take the kids to the zoo. Legally we can't drink until 21, but.... you get the point!
Cooking on the other hand, should be viewed as guidelines, but most of us read recipes as if they are the be-all-and-end-all to the meal. I am here to tell you NO! Be as unruly as you want! Change the spices up, use a shallot instead of an onion, grill the chicken instead of broiling it, be bad! Really though, if a recipe calls for ingredients or a cooking style that you don't have or aren't comfortable with, change it up.
This recipe is one that I adapted from Mark's Daily Apple's Reader Created Coconut Cookbook. Because I didn't have the exact ingredients I subbed some out: light coconut milk instead of coconut milk beverage and pumpkin puree instead of butternut squash. If you don't have a processor or blender you could either chop the shrimp or leave them whole. Nothing is written in stone here, just go with the flow!
Coconut Shrimp Bisque
- 3 tbs butter, divided
- 1 small onion, chopped
- 24 medium-large shrimp, peeled and deveined, no tails!
- 1 cup chicken broth
- 2 cups light coconut milk
- scant 2 cups of pumpkin puree (just plain ol' pumpkin!)
- 2 tbs tomato paste
- 1 tbs garlic powder
- 1/2 tsp cinnamon
- 1 bay leaf
- Shredded coconut
- Salt and pepper
Close your eyes and mentally prepare yourself for the bliss you will be indulging yourself in in a short while :)
Heat skillet over medium, medium high heat and melt 1 tbs butter
Add small chopped onion and cook until clearish and soft
Add shrimp, cook until mostly done, then remove from heat and set aside
In a separate pot, mix broth, coconut milk, pumpkin, tomato paste, garlic powder, cinnamon, bay leaf, and salt and pepper to taste; bring to boil
Put the shrimp and onions in a processor and puree to desired texture (if desired! you can just leave them all whole if you'd like, but I highly recommend processing them)
Add the shrimp and onion puree to the soup and mix it up good
Reduce the heat and let simmer for about 10 minutes
Serve with some shredded coconut on top
I topped it with some avocado as well, it was super delicious!