Rating: 4.5 stars
29 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 20

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."

Recipe by Cooking Light January 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

201 calories; calories from fat 30%; fat 6.7g; saturated fat 3.2g; mono fat 1.7g; poly fat 1.2g; protein 19.9g; carbohydrates 15.2g; fiber 0.9g; cholesterol 133mg; iron 3.3mg; sodium 380mg; calcium 117mg.
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