Shrimp & Leek Bisque

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp, peeled and deveined
• 2 large leeks, sliced thinly
• 2 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup unsweetened coconut milk
• 1 cup diced tomatoes, canned, with juice
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• 1 pinch salt
• 1 pinch black pepper

• 1/4 cup fresh parsley, chopped
• 1 tablespoon toasted pumpkin seeds

1. 01
   Heat the olive oil in a large pot over medium heat until shimmering.
2. 02
   Add the sliced leeks and garlic, cooking until the leeks are soft, about 4-5 minutes.
3. 03
   Stir in the shrimp and cook until pink and opaque, about 3-4 minutes.
4. 04
   Add the chicken broth, coconut milk, diced tomatoes, thyme, and paprika. Bring to a simmer.
5. 05
   Let the mixture simmer for 10 minutes to allow flavors to meld.
6. 06
   Use an immersion blender to blend the soup until smooth, or carefully blend in batches in a countertop blender.
7. 07
   Stir in the lemon juice, and season with salt and pepper to taste.
8. 08
   Serve hot, garnished with fresh parsley and toasted pumpkin seeds.