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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Thai Shrimp Bisque Recipe

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This recipe for Thai Shrimp Bisque is from Ahart Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MARINADE:
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
SHRIMP STOCK:
2 cups water
1/4 cup dry white wine
1 Tablespoon tomato paste
SOUP:
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:
Directions:
1. Peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
2. To prepare the shrimp stock, combine reserved shrimp shells, water, wine and tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
3. Heat olive oil in large Dutch oven over medium heat. Add onion and celery. Sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and tomato paste, scraping pan to loosen browned bits. Bring to a boil.
4. 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).
5. Add shrimp and marinade, and cook 5 minutes. Stir in lime rind, cilantro, and salt.

 

 

 

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