 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
From Cooking Light magazine. Cooking time does not include marinating time. Ingredients:
1 1/2 lbs 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 cloves garlic, crushed |
2 cups water |
1/4 cup dry white wine |
1 tablespoon tomato paste |
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% low-fat milk |
1 tablespoon grated lime rind |
1 tablespoon minced fresh cilantro |
1/2 teaspoon salt |
Directions:
1. To prepare marinade, peel shrimp, reserving shells.
2. Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
3. To prepare shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven.
4. Bring mixture to a boil.
5. Reduce heat; simmer until liquid is reduced to 1 cup (about 10 minutes).
6. Strain mixture through a sieve over a bowl, and discard solids.
7. To prepare soup, heat olive oil in a large Dutch oven over medium heat.
8. Add onion and celery, and saute 8 minutes or until browned.
9. Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste, scraping pan to loosen browned bits.
10. Bring to a boil.
11. Lightly spoon flour into a dry measuring cup, and level with a knife.
12. Combine flour and 2% reduced-fat milk in a small bowl, stirring with a whisk.
13. Add to pan; reduce heat and simmer until thick (about 5 minutes).
14. Add shrimp and marinade, and cook 5 minutes.
15. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
|
|