Spicy Coconut Shrimp Bisque

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook stirring until shells turn pink 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.

Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions celery and jalapeno; cook stirring until mixture is slightly softened about 5 minutes. Reduce heat to medium low stir in flour and cook 3 minutes.

Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.

Stir coconut milk red curry paste and fish sauce into tomato soup mixture bring to a simmer and cook for 15 minutes. Stir in shrimp decrease to heat to low and simmer until shrimp are cooked through 3 to 4 minutes. Ladle bisque into bowls place a rice cracker in the middle and top the cracker with sliced basil.