Spicy Tomato Bisque with Shrimp and Mushrooms

When you cook one of Yewande Komolafe’s recipes, you can expect a fun meal with surprising flavors. And it will be deliciously memorable. This spicy tomato bisque with shrimp is no exception. It has that unlikely quality of being something special but also homey and comforting. And, it’s as good as anything you’d order in a restaurant.

Roasted red peppers, tomatoes and coconut milk make up the mildly sweet, tart and rich base. Then seared savory mushrooms, grated ginger and habanero are added to the soup to add additional layers of umami and a bit of heat. But that’s not all; there’s also a mix of garlic, shallots and onions for additional depth. Every bite offers new flavors you didn’t notice before. The shrimp and herb topping makes this soup exceptional. Be sure to use all the herbs listed because the mix is key. Keep this dish in mind the next time you have company as it is sure to impress.

Spicy Tomato Bisque with Shrimp and Mushrooms

This spicy tomato bisque with shrimp and mushrooms is so satisfying when you just need something special. It’s definitely as good as something you’d order in a restaurant. It’s a work of art that you’ll love having in your repertoire, especially when you have company.

• Author: Yewande Komolafe, in the words of Such Is Motherhood
• Prep Time: 30
• Cook Time: 40
• Total Time: 1 hour 10 minutes
• Yield: 4-6 1x
• Category: Main
• Method: Stove Top
• Cuisine: Cross-Cultural
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 14-ounce can whole peeled tomatoes
• 1 12-ounce jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup)
• 4 tablespoons olive oil, plus more for drizzling
• 8 ounces mixed fresh mushrooms (oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups)
• 2 garlic cloves, thinly sliced
• 1 1-inch piece of fresh ginger, peeled and thinly sliced
• 2 fresh makrut lime leaves (or 1 tablespoon lime zest)
• kosher salt
• 1/4 cup sliced scallions
• 2 shallots, diced
• 1 tablespoon tomato paste
• 1 13-ounce can coconut milk
• 1/2 red habanero chile, seeds removed
• 1 pound large shrimp with tail-on, peeled and deveined (or 1 pound of any firm white fish, such as halibut, cut into 2-inch pieces)
• steamed white or brown rice
• 1 cup mixed fresh herbs (cilantro, mint, basil and dill)

Instructions

1. Empty the jar of roasted red peppers and the whole can of peeled tomatoes, including the juices, into a food processor or blender. Purée until smooth.
2. In a large pot or Dutch oven, heat 3 tablespoons of olive oil. When the oil is hot, place the mushrooms in the pot and leave them untouched until they are lightly browned, about 2 or 3 minutes. Next, add the garlic, ginger and lime leaves (if using lime zest instead, don’t add until step 5). Heat until the garlic is soft and the lime leaves are fragrant, about 2 minutes. Transfer the mushroom mixture into a bowl. Add salt to taste and drizzle with olive oil. It’s now time to add the lime zest as well as the scallions. Toss and let sit.
3. Add 1 tablespoon of oil into the same pot the mushrooms were cooked in. Next, cook the shallots until soft, about 3 to 4 minutes. Add the tablespoon of tomato paste and cook until it turns a dark red color, about 2 minutes. The paste will also start to stick to the bottom of the pot.
4. Pour the puréed tomato mixture, coconut milk, chile and 1 cup of water into the pot. Scrape the bottom of the pot to unstick the tomato paste. Then, let simmer with the pot uncovered until flavors combine, about 20 minutes. Add salt to taste.
5. Add the shrimp (or fish) in the pot and simmer until just opaque, about 2 to 3 minutes. Add salt to taste. Remove the chile and toss out.
6. Place rice in bowls. Then, ladle the soup and shrimp over the rice. If using lime leaves, remove them and throw them away.
7. Add the fresh herbs to the mushroom mix and combine. Finally, top the soup with the herbs/mushroom mix. Drizzle with more olive oil and enjoy.

Keywords: dinner, main dish, one-pot meals, gluten-free, dairy-free

Make it Your Own

This spicy tomato bisque with shrimp and mushrooms recipe is full of elements to make this dish your own. The mushroom and herb mix is heavenly on toast or a poached egg salad. And, the bisque makes a delicious vehicle for mussels or any other seafood or seafood mix such as scallops, salmon and squid. This dish can easily be made vegetarian, too. The bisque would also make an excellent shakshuka base. Tell us how you’ve made this recipe your own!

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