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“I'm pregnant and a fairly good chef, so when I wanted something spicy and creamy I whipped this up. My husband says it's the best thing I've ever made. I'm calling it a bisque, though, you true foodies might criticize my liberal use of the word/my technique. It turned out really well and perfectly complimented the pregnancy-safe ceviche I concocted. Makes two large bowls of soup or four smaller side dishes.”

Ingredients Nutrition


  1. Peel and de-vein shrimp. put all shells/heads in a dutch oven.
  2. Add Olive oil to dutch oven and heat over a medium heat for 5-10 minutes (shells should turn pink) with the lid on, stirring them occasionally.
  3. While shells are flavoring the oil, coarsely chop your carrot, celery, onion, and all but 4 tbsp of your cilantro (you'll need it for garnish at the end).
  4. Scoop out all the shells/heads with a serrated spoon and deglaze the pan with 3 tbsp of lime juice (use more if needed). Deglazing is a fancy word for scraping all the stuck-on crud off the bottom of the pan and getting it back in play. (Use that word and people will think you really know what you're talking about)The lime juice should help loosen everything.
  5. Add your chopped vegetables to the Dutch Oven. Cook them until soft, about 10 minutes.
  6. Once the vegetables are soft, add your flour and stir. Don't let the flour burn on the bottom of the pan, but you do want it to brown slightly.
  7. Once the flour is browned, SLOWLY add your white wine while stirring vigorously (You're deglazing again).
  8. Still Stirring, add the vegetable broth, paprika, cayenne, and garlic salt, and then let it simmer with the lid on for 10 minutes.
  9. Set a strainer/colander/cheesecloth on top of a large bowl and pour the contents of your dutch oven through the strainer into your bowl. You should end up with a clear broth (and a colander full of vegetables that can be thrown away). Pour the broth from the bowl back into the dutch oven, and place over the heat again.
  10. Once you get your broth back to a slow simmer, add coconut milk, whipping cream and salt.
  11. Chop the shrimp into thirds and add them. Cook another 2-3 minutes until shrimp are pink.
  12. Serve with finely chopped cilantro and a dash of lime juice for garnish.

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