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Thai Shrimp Bisque Recipe | |
Soup | |
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Ingredients:
Marinade:1 1/2 lbs medium shrimp 1 1/2 T. graged lime rind 1/3 cup fresh lime juice 1 1/2 T. ground coriander 1 T. minced fresh cilantro 1 T. minced peeled fresh ginger 1 1/2 t. sugar 1/4 t. ground red pepper 2 garlic cloves, crushed Shrimp stock: 2 cups water 1/4 cup dry white wine 1 T. tomato paste Soup: 1 t. olive oil 1/2 cup chopped onion 1/3 cup chopped celery 1 (14 oz ) can light coconut milk 1 T. tomato paste 1/4 cup all-purpose flour 1 cup 2% reduced-fat milk 1 T. grated lime rind 1 T. mincued fresh cilantro 1/2 t salt
Directions:
To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 T. tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids. To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and saute 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 T. tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook t minutes. Stir in 1 T. lime rind, 1 T. cilantro, and salt. Calories 201 (30% from fat)
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