Thai Shrimp Bisque, Recipe

Standard

We finally got some snow here in Boston! It sure is a big change from last year’s winter when the term “Snowpocalypse” was overused for good reason. I’m sure our snow bunnies still aren’t happy since it didn’t stick but I am just fine with it.

Anyways, an inch or two of snow is more than enough to drive me into the kitchen to try a new soup recipe. I found this recipe for a Thai Shrimp Bisque through My Recipes (which searches Cooking Light, Food & Wine, and a few other food magazine sites) and, although long, the list of ingredients weren’t too intimidating for someone like me who doesn’t have a lot, if any, experience cooking Thai food. I love the flavors of Thai food and how they combine citrus, spice and creaminess all into one well rounded dish. This soup is really filling just on its own and has a burst of lime that makes it feel very fresh and light even on a cold snowy-ish Boston day.

Hope you enjoy it as much as I did!

Thai Shrimp Bisque20120303-093338.jpg
From Cooking Light, 2000

Ingredients

Marinade:
1 1/2 pounds 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

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% reduced-fat milk
1 tablespoon grated lime rind
1 tablespoon minced fresh cilantro
1/2 teaspoon salt

Preparation

To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.

To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

Advertisements

2 responses »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s