Coconut Carrot Bisque

I served this soup at a "Luncheon for Ladies" earlier this Summer. Rather cheeky of me, but it was an experiment. Normally, one should do a test run of an experimental recipe a few weeks or days before the debut. I ran out of time. I got lucky.

I had a vision for something luxurious and exotic, but somehow familiar. I did a little cookbook research and came up with this. It was absolutely delicious.

I recommend preparing this a day ahead; re-heat slowly and adjust seasonings/acidity to taste.

Coconut Carrot Bisque

serves 10

2 T Olive Oil

2 T Butter

2 leeks, white part only - sliced

2 Shallots - sliced

hunk of ginger, peeled and sliced

2# Carrots peeled and chunked

1/4 c dry sherry

2 cans coconut milk

3 c chicken stock

1 t Chinese Five Spice

salt & pepper

squeeze of 1/2 lime

Saute' vegies in olive oil & butter til soft. Add the coconut milk, chicken stock and Chinese 5 Spice; simmer for 10-15 minutes. Remove from heat and puree using immersion blender - be careful, soup is hot.

Add S&P to taste, and a squeeze of fresh lime.

Cilantro-Mint Pistou

1 c. each fresh cilantro & mint leaves

1 T chopped red onion

1 garlic clove

squeeze of fresh lime

1 T water

pinch of salt, grind of pepper

1/4 - 1/2 cup olive oil

Whizz it all up in a blender til it's pureed. Chill til ready to use, bring to room temp before garnishing soup.

To serve: ladle soup into warm bowls, drizzle with Pistou and serve immediately.

I also garnished with "frizzled" (fried) fresh leeks.

You could substitute the leeks with a bit of toasted coconut and perhaps a few chopped pistachios.

Janet's Friend's Coconut Shrimp w/ Red Curry

My dear friend, Janet posted this recipe on her FB page last week. I made it last night with a few tweaks and it was a Grand Slam. It's absolutely delicious and it all came together in ONE HOUR. I would serve this for an elegant dinner party. Pre-cooking the shrimp the day before and re-heating in a hot oven would be the ticket!

Curry Sauce - 4 demure servings

• 1 13.5- to 14.5-ounce can unsweetened coconut milk
• 12 whole green cardamom pods, crushed
• 3 fresh kaffir lime leaves (3 double leaves)
• 2 garlic cloves, crushed
• 2 tablespoons (packed) golden brown sugar
• 1 tablespoon grated lemon peel
• 1 tablespoon fresh lime juice
• 1 tablespoon Thai red curry paste - I used Thai and True
• 2 teaspoons fish sauce (nam pla or nuoc nam)

For curry sauce:

Combine all ingredients in heavy medium saucepan. Whisk to blend and bring to boil over medium-high heat. Reduce heat to medium and simmer 1 minute. Remove from heat. Let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

** I added some slivered red bell pepper and a few fresh Kaffir leaves when re-heating. Added whole basil leaves just before serving.

Coconut Shrimp

• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup unsweetened shredded coconut - I used sweetened, it's what I had.
• 2 teaspoons finely grated lime peel
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs - whisked thoroughly
• 1 c flour w/ 1-2 t salt
• 20 uncooked large (U20-25's) Shrimp: peeled & deveined - thawed, drained, dried
• Peanut oil for frying. I used a combo of Canola and Crisco.

For Shrimp:

Mix panko, coconut, lime zest and s&p in deep bowl. Using the dry hand/wet hand technique: dredge Shrimp in seasoned flour, dip in egg wash, and then into Panko mixture - press to adhere. Place on clean plate. When all the shrimp have been coated and covered, bring 2"-3" of oil to #375 degrees. Do a "Test" Shrimp: Carefully lower shrimp into the hot oil and cook about 2 minutes per side, 'til lovely golden, honey-brown.

Drain on paper towel.

Continue in batches, not crowding shrimp, til all are cooked.

To serve: place a mound of jasmine or basmati rice in the middle of a bowl. Cover w/ Sauce and top with 4-5 Shrimp. You can garnish with a bit of slivered scallion and chopped cilantro.