Thai Shrimp Bisque

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 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 garlic cloves, 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 marinade: peel shrimp, reserving shells. combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top bag. seal and marinate for 30 minutes in the refrigerator.
• 2 stock: combine the shrimp shells, water, wine and 1 tablespoon tomato paste in a large dutch oven. bring mixture to boil. reduce heat; simmer until the liquid is reduced to 1 cup (about 10-15 minutes). strain mixture through a sieve over a bowl and discard solids.
• 3 bisque: heat olive oil in a large dutch oven over medium heat. add onion and celery and saute for 8 minutes or until browned. add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste. scrape pan to loosen any browned bits. lightly spoon flour into a dry measuring cup and level with a knife. combined flour and milk in a small bowl, whisking away any lumps. add milk/flour mixture to pan, reduce heat and simmer until thick (about 5 minutes). add shrimp and marinade and cook for 5 minutes. stir in lime rind, cilantro and salt.