1. Marinade: Peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top bag. Seal and marinate for 30 minutes in the refrigerator. 2. Stock: Combine the shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10-15 minutes). Strain mixture through a sieve over a bowl and discard solids. 3. Bisque: Heat olive oil in a large Dutch oven over medium heat. Add onion and celery and saute for 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste. Scrape pan to loosen any browned bits. Lightly spoon flour into a dry measuring cup and level with a knife. Combined flour and milk in a small bowl, whisking away any lumps. Add milk/flour mixture to pan, reduce heat and simmer until thick (about 5 minutes). Add shrimp and marinade and cook for 5 minutes. Stir in lime rind, cilantro and salt. ---------------------------------------------------------------------------
Nutrition
Ingredients
