Coconut Curry Shrimp Bisque

Coconut Curry Shrimp Bisque

1 pound large shrimp, peeled and deveined, shells reserved

2 cups seafood stock

3 tablespoons good olive oil

2 cups chopped leeks, white and light green parts (3 leeks)

¼ cup Ra Seasonings Coconut Curry

1 tablespoon chopped garlic (3 cloves)

Pinch cayenne pepper

1/4 cup Cognac or brandy

1/4 cup dry sherry

1/3 cup tomato paste

2 cups cauliflower puree***

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor or vita-mix and process until coarsely pureed. In the same pot, add the cauliflower puree and mix in RA Seasonings Coconut Curry and heat on medium low, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste and heat gently until hot.

***Cauliflower puree***

1 head of cauliflower

4 cups water or vegetable stock

1 tsp vegan cream cheese

Boil cauliflower in water or stock. Place cauliflower in vitamix or high power blender w/cream

cheese and a little cooking liquid at a time to reach creamy consistency.

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