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Thai Shrimp Bisque

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“From Cooking Light magazine. Cooking time does not include marinating time.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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