From nancyaery@hotmail.com Tue Oct 2 16:43:28 2001 Date: Fri, 28 Sep 2001 11:33:55 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Thai Shrimp Bisque * Exported from MasterCook * Thai Shrimp Bisque Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Asian Soups Thai Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MARINADE: 1 1/2 pounds medium shrimp 1 1/2 tablespoons grated lime rind 1/3 cup fresh lime juice 1 1/2 tablespoons ground coriander 1 tablespoon minced fresh cilantro 1 tablespoon minced peeled fresh ginger 1 1/2 teaspoons sugar 1/4 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 onion 1/3 cup chopped celery 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 1/2 teaspoon salt To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next= =20 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal=20 and marinate in refrigerator 30 minutes. To prepare the shrimp stock, combine the reserved shrimp shells, water,=20 wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to= =20 a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10= =20 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.= =20 Add onion and celery, and saut=E9 8 minutes or until browned. Add 1 cup=20 shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to= =20 loosen browned bits. Bring to a boil. Lightly spoon flour into a dry=20 measuring cup, and level with a knife. Combine flour and reduced-fat milk=20 in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer= =20 until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes.= =20 Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt. Yield: 6 servings (servings size: 1 1/2 cups). CALORIES 201 (30% from fat): FAT 6.7g (sat 3.2g, mono 1.7g, poly 1.2g):=20 PROTEIN 19.9g; CARB 15.2g: FIBER 0.9g; CHOL 133mg: IRON 3.3mg; SODIUM=20 380mg; CALC 117 Cuisine: "Thai" Source: "Cooking Light Jan/Feb 2000" Copyright: "Cooking Light" Ratings : Points 1-10 4 - - - - - - - - - - - - - - - - - - NOTES : A bisque is a thickened soup that usually contains or is made from seafood. We've combined Thai seasoning-lime, cilantro, ginger, and coconut milk--with a classic French shrimp bisque for a creamy, bold main-dish soup. Nancy From nancyaery@hotmail.com Tue Oct 2 16:43:39 2001 Date: Fri, 28 Sep 2001 11:34:34 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Thai Shrimp Soup * Exported from MasterCook * Thai Shrimp Soup Recipe By : New Hot Pepper Book Serving Size : 4 Preparation Time :0:00 Categories : Hot Rating Soups Totally Chili Pepper Cookbook Asian Thai Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz Medium Shrimp 1 Tbsp Vegetable Oil Salt 2 Whole Thai Green Chiles -- Seeded/Slivered 2 Whole Limes -- Zested And Juiced 2 Whole Lemon Grass Stalks -- Cut In 2" Lengths 4 C Chicken Stock Juice Of The Two Limes That Were Zested 2 Tsp Thai Fish Sauce 1/2 Bunch Cilantro -- Chopped 3 Whole Scallions -- Sliced 1 Whole Red Thai Chile For Garnish -- Seeded/Diced Peel and devin shrimp, reserving shells. In heavy pot, heat oil over high heat. Saute shells with salt until pink, about 1 minute. Add serranos, lime zest and lemon grass and saute less then 1 minute. Pour in chicken stock, bring to boil, and simmer 20 minutes. Strain, discarding solids, and pour broth back into pot. Bring to low boil and add shrimp, line juice, and fish sauce and simmer until shrimp are done, about 2 minutes. Sprinkle in cilantro, scallons, and red chiles and serve hot. Makes 4 servings. - - - - - - - - - - - - - - - - - - Nancy