Total Time
55mins
Prep 30 mins
Cook 25 mins

From Cooking Light magazine. Cooking time does not include marinating time.

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.

Reviews

(1)
Most Helpful

This is a wonderful soup. I followed the recipe exactly as written and wouldn't change a thing. The seasonings are perfectly balanced. And I love that it is a light recipe. Thanks ~Lainie~ for posting this recipe!

susie cooks October 11, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a