Recipe: Coconut Shrimp Bisque

24 large raw shrimp, shells and heads intact
1 onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon Asian fish sauce
4 cups shrimp stock (see instructions below)
2 cups coconut milk

Shrimp Stock:

Remove heads from shrimp and set aside. Peel and devein shrimp leaving tails intact. Fill a large saucepan with 5 cups water and bring to a boil. Blanch peeled shrimp for about 3 minutes, until just pink and tender. Remove shrimp from water and set aside to cool. Add shrimp heads and shells to the water, along with the onion and garlic. Return to a boil, reduce heat and simmer for about 30 minutes. Strain stock through a fine sieve.

To Make the Soup:

In a large saucepan, combine shrimp stock, coconut milk, and Asian fish sauce and simmer for about 5 minutes. Ladle soup into individual soup bowls and garnish with shrimp. Serves 4.