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Spicy Coconut-Shrimp Bisque

Yield 4 servings (serving size: 1 1/4 cup)

Ingredients

  • 4 tablespoons red curry paste
  • 2 tablespoons water
  • Cooking spray
  • 1 pound peeled and deveined medium shrimp
  • 1 cup chopped green onions
  • 1 cup frozen green peas, thawed
  • 1/2 cup chopped red bell pepper
  • 1 (14-ounce) can light coconut milk
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt

Nutrition Information

  • calories 250
  • caloriesfromfat 36 %
  • fat 10 g
  • satfat 3.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.1 g
  • carbohydrate 13.5 g
  • fiber 2.6 g
  • cholesterol 172 mg
  • iron 0.0 mg
  • sodium 538 mg
  • calcium 0.0 mg

How to Make It

  1. Combine curry paste and water in a small bowl; stir well with a whisk.

  2. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add curry paste mixture and shrimp; cook, uncovered, 4 minutes, stirring frequently. Add onions, peas, and bell pepper; cook 3 minutes or until peas are tender.

  3. Add coconut milk and cilantro; cook 2 minutes or until thoroughly heated. Stir in salt. Remove from heat, cover, and let stand 5 minutes before serving.

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