Thai Shrimp Bisque
Made With Challenge Butter
Created By Suzanne Clark, Challenge Butter Brand Ambassador
3 Tablespoons of Challenge Butter
1/3 cup of shallots or chopped onion
1/3 cup of diced celery
1/3 cup of diced red bell pepper
1 tablespoon of finely diced jalapeño
1/8 cup of red curry paste
1 tablespoon of fish sauce
2 tablespoons of tomato paste
8 ounces of Challenge Butter Cream Cheese
14 ounces of coconut cream
1 cup of half and half
30 peeled large shrimp
1/2 cup of creme fraiche or sour cream
1/4 cup of fresh diced basil- preferably Thai Basil
1 tablespoon of lime zest
Melt butter in a large saucepan. Add shallots, celery, red bell pepper and jalapeños. Cook vegetables until tender, about 3-4 minutes. Stir in curry paste, fish sauce, and tomato paste; cook for an additional 2 minutes. Next, whisk in cream cheese until incorporated. Then stir in coconut cream and half and half. Bring to a low boil, add shrimp. Cook until shrimp is no longer pink, about 4 minutes.
While bisque is cooking, stir together creme fraiche, half of the basil, and lime zest.
To serve, ladle bisque into bowls, top with a dollop of basil lime creme fraiche, and a sprinkle of fresh basil.
Suzanne Clark is a home cook and lifestyle expert based in Phoenix, Arizona. In addition to being a title-holder for the pasta division in the World Food Championships, she is also a brand ambassador and blogger for Challenge Butter. As a busy mom, and self-taught chef, Suzanne shows audiences how they can create incredible meals without being a professional chef on her website, Living A Creative Life.
As the largest selling brand in the West, Challenge Dairy is all natural and made with real cream- a simple recipe that’s lasted over 100 years. With products including salted & unsalted butter, cream cheese, and lactose free butter, Challenge Butter is available in North Carolina at Wal-Mart, Bi-Lo, Lowes Foods, Ingles, Harris Teeter, and Winn Dixie.