16 ounces raw medium shrimp, shelled and deveined
1/2 teaspoon onion salt
1/4 teaspoon curry powder (or to taste)
dash cayenne pepper (to taste)
1 tablespoon canola oil
1/2 cup chopped onion
2 teaspoons minced fresh ginger
2 cans (8 ounces each) pineapple tidbits with juice
1 cup peeled, pitted and chopped mango (about 1 medium
1 cup peeled, seeded, chopped cucumber
1 can (13.5 fluid ounces) light coconut milk
3 tablespoons chopped fresh tarragon (or cilantro)
Toss shrimp with salt, turmeric, and cayenne in a medium bowl. Cover and refrigerate 30 minutes.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and ginger and cook for two to three minutes or until the onion is softened and translucent. Add the seasoned shrimp and cook for another one to two minutes. Add the pineapple tidbits and juice, mango, and cucumber and simmer over medium-low heat for three to four minutes or until the shrimp are pink and the cucumber is tender. Transfer half of the mixture to a blender or food processor, add the coconut milk, and whiz until smooth. Pour the pureed mixture back into the skillet and cook for four to five minutes or until the bisque is heated through.
To serve, ladle the bisque into soup bowls and sprinkle with the chopped tarragon.