Friday, February 15, 2013

Paleo Thai Shrimp Bisque

I adapted this recipe from Cooking Light, and I'm very pleased with the results. The lime, cilantro and ginger give it the Asian flavors of which I'm so fond, and as long as you allow time to marinade the shrimp it doesn't take long to make.

I used coconut flour in lieu of all-purpose. I've noted that tapioca should work as well, but I haven't tried it myself. Also, if you're pressed for time or don't have shrimp with shells, you could also sub in broth for the shrimp stock. The soup won't have as much depth of seafood flavor, but will still be delicious and a lot quicker to throw together.
Paleo Thai Shrimp Bisque

1 1/2 lb.medium shrimp 
1 1/2 tbs. grated lime rind  
1/3 cup fresh lime juice
 1 1/2 tbs. ground coriander 
1 tbs. minced fresh cilantro 
1 tbs. minced peeled fresh ginger 
1 1/2 teaspoons sugar 
1/4 tsp. ground red pepper 
2 garlic cloves, crushed  

shrimp stock:
2 cups water 
1/4 cup dry white wine 
1 tbs. tomato paste 

1 tbs. olive oil 
1/2 cup chopped onion 
1/3 cup chopped celery 
1 (14-ounce) can coconut milk 
1 tbs. tomato paste 
1/4 cup tapioca starch or coconut flour
1 cup unsweetened almond milk 
1 tbs. grated lime rind 
1 tbs.minced fresh cilantro 
1/2 tsp. salt 

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

To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tbs. tomato paste, scraping pan to loosen browned bits. Bring to a boil. 

Combine flour and almond milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tbs. lime rind, 1 tbs.cilantro, and salt.

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