Thai Shrimp Bisque

Name: Thai Shrimp Bisque
Ingredients: Marinade; 1 1/2 lbs medium shrimp; 1 1/2 tablespoons grated lime rind; 1/3 cup fresh lime juice; 1 1/2 tablespoons ground coriander; 1 tablespoon minced fresh cilantro; 1 tablespoon minced peeled fresh ginger; 1 1/2 teaspoons sugar; 1/4 teaspoon ground red pepper; 2 cloves garlic, crushed; Shrimp stock; 2 cups water; 1/4 cup dry white wine; 1 tablespoon tomato paste; Soup; 1 teaspoon olive oil; 1/2 cup chopped onion; 1/3 cup chopped celery; 1 (14 ounce) can light coconut milk; 1 tablespoon tomato paste; 1/4 cup all-purpose flour; 1 cup 2% low-fat milk; 1 tablespoon grated lime rind; 1 tablespoon minced fresh cilantro; 1/2 teaspoon salt

25 ingredients

15 steps

Ingredients

Marinade
1 1/2 lbs medium shrimp
1 1/2 tablespoons grated lime rind
1/3 cup fresh lime juice
1 1/2 tablespoons ground coriander
1 tablespoon minced fresh cilantro
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 teaspoon ground red pepper
2 cloves garlic, crushed
Shrimp stock
2 cups water
1/4 cup dry white wine
1 tablespoon tomato paste
Soup
1 teaspoon olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 (14 ounce) can light coconut milk
1 tablespoon tomato paste
1/4 cup all-purpose flour
1 cup 2% low-fat milk
1 tablespoon grated lime rind
1 tablespoon minced fresh cilantro
1/2 teaspoon salt

Directions

1

To prepare marinade, peel shrimp, reserving shells.
2

Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
3

To prepare shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven.
4

Bring mixture to a boil.
5

Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes).
6

Strain mixture through a sieve over a bowl, and discard solids.
7

To prepare soup, heat olive oil in a large Dutch oven over medium heat.
8

Add onion and celery, and saute 8 minutes or until browned.
9

Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste, scraping pan to loosen browned bits.
10

Bring to a boil.
11

Lightly spoon flour into a dry measuring cup, and level with a knife.
12

Combine flour and 2% reduced-fat milk in a small bowl, stirring with a whisk.
13

Add to pan; reduce heat and simmer until thick (about 5 minutes).
14

Add shrimp and marinade, and cook 5 minutes.
15

Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.