Thai Shrimp Bisque

Name: Thai Shrimp Bisque
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 1 1/2 cups, 6 serving(s)
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 white 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

Submitted by JKiebler1

"Thick bisque that is phenomenal. It takes a bit of work, but the results are worthy of company or a winter afternoon"

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Ready In:: 1hr 10mins
Ingredients:: 22
Yields:: 6 1 1/2 cups
Serves:: 6

ingredients

Marinade
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
Shrimp Stock
2 cups water
¹⁄₄ cup dry white wine
1 tablespoon tomato paste
Bisque
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

directions

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.
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.
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.