Thai Shrimp Bisque

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.

Submitted 6/13/05.
Source: Cooking Light
Submitted By: Linda Sweet
rl_mccoy@ix.netcom.com
Thai Shrimp Bisque