Thai Shrimp Bisque

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From cooking light magazine. Cooking time does not include marinating time.

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Steps

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To prepare marinade , peel shrimp , reserving shells.

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Combine shrimp and next 8 ingredients in a large zip-top plastic bag.

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Seal and marinate in refrigerator for 30 minutes.

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To prepare shrimp stock , combine the reserved shrimp shells , water , wine and 1 tablespoon tomato paste in a large dutch oven.

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Bring mixture to a boil.

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Reduce heat.

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Simmer until liquid is reduced to 1 cup.

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Strain mixture through a sieve over a bowl , and discard solids.

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To prepare soup , heat olive oil in a large dutch oven over medium heat.

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Add onion and celery , and saute 8 minutes or until browned.

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Add 1 cup shrimp stock , coconut milk and 1 tablespoon tomato paste , scraping pan to loosen browned bits.

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Bring to a boil.

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Lightly spoon flour into a dry measuring cup , and level with a knife.

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Combine flour and 2% reduced-fat milk in a small bowl , stirring with a whisk.

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Add to pan.

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Reduce heat and simmer until thick.

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Add shrimp and marinade , and cook 5 minutes.

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Stir in 1 tablespoon lime rind ,.

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Ingredients

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medium shrimp, lime rind, fresh lime juice, ground coriander, fresh cilantro, fresh ginger, sugar, ground red pepper, garlic, water, dry white wine, tomato paste, olive oil, onion, celery, light coconut milk, all-purpose flour, 2% low-fat milk, salt