Thai Shrimp Bisque
Wow, what a delicious soup! Judy gave me 'Celebrate the Rain' cookbook from the Junior League of Seattle for Christmas. The photo looked wonderful so I gave it a try, and both Alex and I give it a 2 thumbs up!
Thai Shrimp Bisque (serves 4 serving)
1 1/2 pounds medium shrimp, peeled and deveined
2 Tablespoons olive oil
1/2 cup chopped onion
1 stalk celery, chopped
1 medium carrot, chopped
1/4 cup all-purpose flour
1 can (14 ounces) coconut milk
1 cup clam juice
1 medium red bell pepper, cored, seeded, and chopped
1 cup whole milk
1 Tablespoon tomato paste
1 Tablespoon grated lime zest
1 Tablespoon minced cilantro, plus more for garnish
Salt
Marinade
1 Tablespoon grated lime zest
1/3 cup freshly squeezed lime juice
2 Tablespoons soy sauce
2 Tablespoons chopped cilantro
2 cloves garlic, minced
1 Tablespoons plus 2 teaspoons finely minced ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon Asian garlic chili sauce or 1/4 teaspoon cayenne pepper
For the marinade:
Combine the lime zest, lime juice, soy sauce, cilantro, garlic, ginger, coriander, cumin, curry, and garlic chili sauce in a resealable plastic bag. Add the shrimp and toss to evenly coat in the marinade, seal the bag well, and marinate in the refrigerator for 30 minutes.
Heat the oil in a large saucepan over medium heat. Add the onion, celery, and carrot, and saute until the vegetables begin to soften and lightly brown, about 5 to 7 minutes. Add the flour and cook for 2 minutes, stirring constantly to evenly mix. Add the coconut milk, clam broth, bell pepper, milk, and tomato paste, scraping the pan to loosen any browned bits. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer until thick, about 3 minutes, stirring often. Add the shrimp and marinade to the pan and cook until the shrimp turn pink and are cooked through, about 5 minutes. Stir in the lime zest and cilantro and season to taste with salt. Spoon into bowls and garnish with more chopped cilantro.
