{Consider leaving out the sugar or use a suitable alternative.
Use no salt added products where possible such as tomato paste
as well as just leaving out any additional salt for your heart
health. Take care, Gloria}
From: Cooking Light, JANUARY 2000
Yield: 6 cups
Serving size: 1 1/2 cups
–>Marinade
1 1/2 lb medium shrimp
1 1/2 Tbsp grated lime rind
1/3 cup fresh lime juice
1 1/2 Tbsp ground coriander
1 Tbsp minced fresh cilantro
1 Tbsp minced peeled fresh ginger
1 1/2 tsp sugar
1/4 tsp ground red pepper
2 garlic cloves, crushed
–>Shrimp stock:
2 cups water
1/4 cup dry white wine
1 Tbsp tomato paste
–>Soup
1 Tbsp olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 (14-oz) can light coconut milk
1 Tbsp tomato paste
1/4 cup all-purpose flour
1 cup 2% reduced-fat milk
1 Tbsp grated lime rind
1 Tbsp 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 sautŠ¹ 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 reduced-fat
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.
Yield: 6 cups
Serving size: 1 1/2 cups
Nutrition per Serving:
201 Calories, 30% from fat, 6.7g Fat, 3.2g Sat, 1.7g Mono, 1.2g Poly,
19.9g Protein, 15.2g Carbs, 0.9g Fiber, 133mg Cholesterol,
3.3mg Iron, 380mg Sodium, 117mg Calcium
