Asian - Soup Thai Shrimp Bisque

Jan/Feb 2000 page 130

Marinade:
1 1/2 lbs. medium shrimp, raw
1 1/2 tablespoons grated lime rind
1/3 fresh lime juice
1 1/2 tablespoons ground corriander
1 tablespoon chopped cilantro, fresh
1 tablespoon minced, peeled fresh ginger
1 1/2 tsps. sugar
1/4 tsp. ground red pepper
2 cloves garlic, crushed

Shrimp Stock:
2 cups water
1/4 cup white wine
1 tablespoon tomato paste

Soup:
1 tsp. olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 can (14 oz) light coconut milk
1 tablespoon tomato paste
1/4 cup flour
1 cup 2% milk
1 tablespoon grated lime rind
1 tablespoon minced cilantro, fresh
1/2 tsp. salt

Marinade:
Prepare marinade by peeling shrimp and reserving shells. Combine shrimp and next 8 ingredients and place in a large plastic zip lock bag; seal and marinate in fridge for 30 minutes.

Stock:
Prepare stock by combining shells, water, wine and tomato paste in a saucepan and bring to a boil. Reduce heat and simmer until liquid has reduced to l cup. (about 10 minutes) Strain mixture through a sieve over a bowl and discard solids.

Soup:
Prepare soup by heating olive oil in a large Dutch oven over medium heat. Add onion and celery and saute 8 minutes until tender and browned. It should be browned...not just tender.

Add shrimp stock, coconut milk, and l tablespoon of tomato paste, scraping pan to loosen browned bits.
Bring to a boil. Lightly spoon flour into dry measuring cup and level off with a knice. Combine flour and reducted fat milk in a small bowl and stir briskly with a whisk.

Add to pan; reduce heat, and simmer until thick. (about 5 minutes). Add shrimp and marinade to pan and cook for 5 minutes. Stir in l tablespoon lime rind and cilantro and salt.

6 servings 1 1/2 cup per serving