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Thai Shrimp & Serrano Chili Pepper Bisque

An oh my gosh - that is fabulous! bisque soup, loaded with shrimp, spicy serrano chilis lime and cilantro.
Author: Kristi

Ingredients

Marinade

  • 2 pounds medium shrimp tails removed and reserved
  • 1 1/2 tablespoons grated lime rind
  • 1/3 cup fresh lime juice
  • 1 1/2 tablespoons ground coriander
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons sugar
  • 1/2 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 yellow onion
  • 1/3 cup chopped celery
  • 2 tablespoons to 1/4 cup serrano chiles minced (see note)
  • 1 teaspoon minced garlic
  • 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 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

Marinade

  • Rinse and peel shrimp, reserving tails (and/or shells). Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

Shrimp Stock

  • To prepare the shrimp stock, combine the reserved shrimp tails/shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat and simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard the solids.

Soup

  • Heat olive oil in a large stock pot over medium heat. Add onion, celery, and serrano chilis and sauté 6-8 minutes or until browned. Add 1 teaspoon of garlic and saute for 30 seconds or until fragrant.
  • 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, and whisk until thoroughly combined. Add flour/milk mixture 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, salt and black pepper.
  • Serve.

Notes

You will need 1 large lime to get the yield you need for the rated lime rind.