Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Thai Shrimp Bisque
Famous Authors (View All Authors)
Soups - Thai Shrimp Bisque Post by :goofproof Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2063

Click below to download : Soups - Thai Shrimp Bisque (Format : PDF)

Soups - Thai Shrimp Bisque

Jan/Feb 2000 page 130

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

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 knife. 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

If you like this book please share to your friends :

Soups - Just Like Momma's Pea Soup Soups - Just Like Momma's Pea Soup

Soups - Just Like Momma's Pea Soup
2 cups split peas 4 cups water 4 cups vegetable stock 3 medium carrots, sliced 1 medium onion, finely diced 1 bay leaf 4 slices of turkey bacon (such as Butterball's) Throw everything into the crockpot and cook on low for ten hours stirring once. Remove and discard bayleaf and bacon. Refridgerate overnight. By the next day, you'll have thick, yummy pea soup, enough to feed ten.

Soups - Seafood -  Summer Fish Chowder Soups - Seafood - Summer Fish Chowder

Soups - Seafood -  Summer Fish Chowder
1 tablespoon unsalted butter 1/2 large yellow onion (peeled) -- finely chopped 2 ears corn (kernels cut off and reserved with cobs) 1 tablespoon chopped fresh oregano (plus sprigs for garnish) Salt and freshly ground pepper to taste 1 bay leaf 1 3/4 pounds small red potatoes -- quartered 2 small yellow or green squash -- sliced 1/4-inch thick 1/2 red pepper -- diced 1 1/2 pounds firm white-fleshed fish fillets (such as cod or red snapper)-- cut into 1-1/4 inch cod or red snapper) 1/2 cup milk In a large saucepan, melt butter over medium heat. Add onion, corn cobs,