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Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms

cooking.nytimes.com
  • 40 minutes
  • Serves 6

INGREDIENTS

14 oz

canned tomatoes

12 oz

roasted bell peppers

4 tbsp

olive oil

8 oz

mushrooms

2

garlic cloves

1 inch

ginger

2

lime zest

1 serving

kosher salt

1/4 cup

scallions

2

shallots

1 tbsp

tomato paste

13 oz

coconut milk

1/2

habanero chile

1 lb

shrimp

1 serving

brown rice

1 cup

herbs