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    Seafood: Thai Shrimp Bisque

    Source of Recipe

    Cooking Light

    List of Ingredients

    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

    Recipe

    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

 

 

 


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