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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Thick bisque that is phenomenal. It takes a bit of work, but the results are worthy of company or a winter afternoon 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 garlic cloves, 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. Marinade: Peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top bag. Seal and marinate for 30 minutes in the refrigerator.
2. Stock: Combine the shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10-15 minutes). Strain mixture through a sieve over a bowl and discard solids.
3. Bisque: Heat olive oil in a large Dutch oven over medium heat. Add onion and celery and saute for 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste. Scrape pan to loosen any browned bits. Lightly spoon flour into a dry measuring cup and level with a knife. Combined flour and milk in a small bowl, whisking away any lumps. Add milk/flour mixture to pan, reduce heat and simmer until thick (about 5 minutes). Add shrimp and marinade and cook for 5 minutes. Stir in lime rind, cilantro and salt.
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