An oh my gosh - that is fabulous! bisque soup, loaded with shrimp, spicy serrano chilis lime and cilantro.
2poundsmedium shrimptails removed and reserved
1 1/2tablespoonsgrated lime rind
1/3cupfresh lime juice
1 1/2tablespoonsground coriander
2tablespoonsminced fresh cilantro
1tablespoonminced peeled fresh ginger
1/2teaspoonground red pepper
1/4cupdry white wine
1/2cupchopped yellow onion
2tablespoonsto 1/4 cup serrano chilesminced (see note)
114-ounce can light coconut milk
1cup2% reduced-fat milk
1tablespoongrated lime rind
1tablespoonminced fresh cilantro
1/2teaspoonground black pepper
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.
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.
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.
You will need 1 large lime to get the yield you need for the rated lime rind.