1½ pounds medium shrimp
1½ tbsp grated lime rind⅓ cup fresh lime juice
1½ tbsp ground coriander
1 tbsp minced fresh cilantro
1 tbsp minced peeled fresh ginger
1½ tsp sugar
¼ tsp ground red pepper
2 garlic cloves, crushed
2 cups water
¼ cup dry white wine
1 tbsp tomato paste
1 tsp olive oil
½ cup chopped onion
⅓ cup chopped celery
1-14oz can coconut milk
1 tbsp tomato paste
¼ cup all-purpose flour
1 cup milk
1 tbsp grated lime rind
1 tbsp minced fresh cilantro
½ tsp salt
To prepare marinade, peel shrimp, reserving shells. Combine
shrimp and lime rind, lime juice, coriander, cilantro, ginger, sugar, red pepper and
garlic in a large zip-top plastic bag; seal and
marinate in refrigerator 30 minutes.
Prepare the shrimp stock by combining 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 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 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
tablespoon lime rind, 1 tablespoon cilantro, and salt.
