Champagne shrimp bisque with coconut milk

How Maurice does it

1. 1

   Remove the heads from the shrimp. Set the heads aside for the broth; peel the shrimp bodies, clean them, and set aside for later.

2. 2

   Heat the Liquid Gold in a wok or large pan over medium heat. Add the shrimp heads and fry until pink and fragrant, about 2-3 minutes.

3. 3

   Add the chopped tomatoes, bell pepper, jalapeños, onion, and garlic to the pan. Stir and cook until the vegetables are soft, about 5 minutes.

4. 4

   Pour in the champagne (or white wine) and bring to a boil. Cover and simmer for 30 minutes.

5. 5

   Transfer the mixture to a blender or use an immersion blender to blend until smooth.

6. 6

   Strain the blended mixture through a very fine sieve (or a cheesecloth-lined sieve) back into the pan and press firmly on the solids to extract as much liquid as possible. Make sure all hard shell pieces remain in the sieve — they must not end up in the soup. Discard the solids.

7. 7

   Add the fish sauce and coconut milk to the strained sauce. Stir well and bring gently to a boil. If using Yellow Friend juice, squeeze it in now.

8. 8

   In a separate pan, briefly cook the raw shrimp until pink and opaque, about 2-3 minutes per side.

9. 9

   Divide the cooked shrimp among the bowls. Sprinkle with fresh cilantro.

10. 10

    Ladle the hot bisque over the shrimp and cilantro. Serve immediately.