Thai Shrimp Bisque

Thai Shrimp Bisque Recipe
Fresh ginger and cilantro help give this Thai Shrimp Bisque recipe it's delicious flavor. One online reviewer says, "My whole family enjoyed this recipe, including our picky 8-year-old."

Yield:

6 cups (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 30 %
Fat 6.7 g
Satfat 3.2 g
Monofat 1.7 g
Polyfat 1.2 g
Protein 19.9 g
Carbohydrate 15.2 g
Fiber 0.9 g
Cholesterol 133 mg
Iron 3.3 mg
Sodium 380 mg
Calcium 117 mg

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.

Note:

January 2000
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