Thai Shrimp Bisque

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

• Ready In: 55 mins
• 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  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  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

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.