Thai shrimp bisque

Recipe Information

Ingredients

• Marinade:

  • 1 1/2 pounds medium shrimp, unpeeled

  • 1 1/2 tablespoons grated lime zest

  • 1/3 cup fresh lime juice

  • 1 1/2 tablespoons ground coriander

  • 1 tablespoon fresh cilantro, minced

  • 1 tablespoon peeled fresh ginger, minced

  • 1 1/2 teaspoons sugar

  • 1/4 teaspoon ground cayenne pepper

  • 2 cloves garlic, crushed

• Shrimp stock:

  • 2 cups water

  • 1/4 cup dry white wine

  • 1 tablespoon tomato paste

• Soup:

  • 1 teaspoon olive oil

  • 1/2 cup onion, chopped

  • 1/3 cup celery, chopped

  • 1 (14 ounce) can light coconut milk

  • 1 tablespoon tomato paste

  • 1/4 cup all-purpose flour

  • 1 cup skim milk

  • 1 tablespoon lime zest

  • 1 tablespoon fresh cilantro, minced

  • 1/2 teaspoon salt

Directions

• To make the marinade, combine the lime zest, lime juice, coriander, cilantro, ginger, sugar, cayenne pepper, and garlic in a large, sealable plastic bag. Peel the shrimp, saving the shells. Add the shrimp to the bag, seal it, and marinate in the refrigerator for 30 minutes.

• To make the shrimp stock, boil the saved shrimp shells, water, white wine, and tomato paste in a large saucepan. Reduce heat and simmer uncovered for about 10 minutes until the liquid is reduced to one cup.

• To make the soup, heat the olive oil in a large stock pot over medium heat and cook the onion and celery for about 8 minutes or until lightly browned. Add the shrimp stock, coconut milk, and tomato paste, scraping the pan to loosen any browned bits.

• In a small bowl, whisk together flour and milk. Add to the pot, reduce heat, and simmer about 5 minutes until thick. Add the marinated shrimp and cook for another 5 minutes. Stir in the lime zest, cilantro, and salt.

Nutrition (per serving)

• Calories: 201 cal

• Total fat: 7g

• Saturated fat: 3g

• Monounsaturated fat: 2g

• Polyunsaturated fat: 1g

• Cholesterol: 133mg

• Sodium: 380mg

• Carbohydrate: 15g

• Fiber: 1g

• Protein: 20g