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9. Thai Shrimp Bisque

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

Directions

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.

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