Thai Shrimp Bisque

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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
• 2 cups water
• 1/4 cup dry wine
• 1 tablespoon tomato paste
• 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

Recipe

• 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.