Thai Shrimp Bisque

Thick bisque that is phenomenal. It takes a bit of work, but the results are worthy of company or a winter afternoon

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6 1 1/2 cups

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  garlic cloves, crushed

• Shrimp Stock

• 2  cups water
• 1⁄4 cup dry white wine
• 1  tablespoon tomato paste

• Bisque

• 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. Marinade: Peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top bag. Seal and marinate for 30 minutes in the refrigerator.
2. Stock: Combine the shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10-15 minutes). Strain mixture through a sieve over a bowl and discard solids.
3. Bisque: Heat olive oil in a large Dutch oven over medium heat. Add onion and celery and saute for 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste. Scrape pan to loosen any browned bits. Lightly spoon flour into a dry measuring cup and level with a knife. Combined flour and milk in a small bowl, whisking away any lumps. Add milk/flour mixture to pan, reduce heat and simmer until thick (about 5 minutes). Add shrimp and marinade and cook for 5 minutes. Stir in lime rind, cilantro and salt.