Spicy Coconut Shrimp Bisque

2 tablespoons butter

1 pound large shrimp, shelled and deveined, shells reserved

2 ½ cups water

2 tablespoons butter

⅓ cup green onions, chopped

⅓ cup chopped celery

¼ cup diced fresh jalapeno pepper

¼ cup all-purpose flour

2 cups ready-to-serve creamy tomato soup

½ cup coconut milk

¼ teaspoon red curry paste, or to taste

1 dash fish sauce, or to taste

2 ounces rice crackers

1 tablespoon thinly sliced fresh basil

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in shrimp shells; cook, stirring, until shells turn pink, 2 minutes. Pour in water and bring to a simmer; cook 20 minutes. Remove from heat and set aside.

Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeno; cook, stirring, until mixture is slightly softened, about 5 minutes. Reduce heat to medium low, stir in flour and cook 3 minutes.

Pour tomato soup into onion mixture; stir to combine. Pour shrimp shell mixture through a mesh strainer into tomato soup mixture. Increase heat to medium-high and bring to a simmer.

Stir coconut milk, red curry paste, and fish sauce into tomato soup mixture, bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease to heat to low and simmer until shrimp are cooked through, 3 to 4 minutes. Ladle bisque into bowls, place a rice cracker in the middle, and top the cracker with sliced basil.