Thai Shrimp Bisque - cooking recipe

Ingredients

Marinade
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
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% low-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 through garlic) in a large zip-top plastic bag; seal and marinate in refrigerator for 30 minutes.
To prepare 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 liquid is reduced to 1 cup (about 10 minutes).
Strain mixture through a sieve over a bowl, and discard solids.
To prepare soup, heat olive oil in a large Dutch oven over medium heat.
Add onion and celery, and saute 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 2% 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.