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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh ginger and cilantro help give this Thai Shrimp Bisque recipe it's delicious flavor. One online reviewer says, My whole family enjoyed this recipe, including our picky 8-year-old. Ingredients:
1 1/2 pounds 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% reduced-fat milk |
1 tablespoon grated lime rind |
1 tablespoon minced fresh cilantro |
1/2 teaspoon salt |
Directions:
1. To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
2. To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon 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.
3. To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon 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 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
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