- 1 pound shrimp, 16-20 count, peeled and deveined
- 2 tablespoons vegetable or olive oil
- 1 teaspoon grated ginger
- 1 stalk of lemon grass, minced
- 1 tablespoon red curry paste
- 1 cup chicken or seafood stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 can coconut milk
- Juice of a lime
Place the shrimp in a medium sized bowl, toss with 1 tablespoon of oil and season with salt and pepper.
In a 3 QT saucepan, heat the remaining oil over medium heat. Add the ginger, lemon grass and curry paste, stirring for 1 minute. Stir in the chicken broth, fish sauce and brown sugar. Simmer for 5 minutes. Pour in the coconut milk and bring the mixture back up to a simmer. Add the lime juice and season with salt. Keep it warm.
Heat a grill pan over medium-high heat. Place the shrimp on the pan, grilling for 2-3 minutes. Turn the shrimp and add a ¼ cup of water to the reservoir. Cover with the lid and cook 2-3 minutes, or until the shrimp are just cooked through.
Pour about 3 ounces of the bisque into small glasses. Place two shrimp on each skewer and place them in the bisque. Garnish with cilantro.