"Advice from the ocean: be shore of yourself, come out of your shell, take time to coast, avoid pier pressure, sea life's beauty, don't get tide down, and make waves." ~Unknown
I tell myself often that I should make more Thai food. I love the flavors of Thai cuisine but rarely do I make it at home. To make matters worse, we haven't found a great Thai place in Tucson. When Linda posted last week's recipe for her favorite Tom Khai Gai, it spurred me to think about a Thai inspired thick soup that I made many years ago that would be perfect to prepare for dinner in the heart of winter. Yes, it's even occasionally cold here in the old Pueblo. I suspected that I kept the recipe because it seems at times as if I throw nothing away. Locating the printed recipe simply became a matter of time and determination. Like the fictional character Miranda Priestly, played by Meryl Streep in the film The Devil Wears Prada, I wish I had a secretary to "...find that paper I had in my hand yesterday." In my case, the time frame would be ten years ago.
|I simultaneously made dinner and kept a watch towards the west and the rapidly setting sun.|
|One of the perks of living in Arizona are deeply hued sunsets. |
Fortunately for we "Zonies" brilliantly tinged skies are not an unusual sight at the end of a day.
My life has definitely come full circle when I'm taking a recipe from Cooking Light Magazine and revising it to use full fat ingredients. I never thought I'd see that day, and yet here I am once again eating heavy cream and non-sugar cured bacon. Life is good. And, mighty tasty!
Thai Shrimp Bisque
You will need to purchase unshelled shrimp for this recipe because the shells are used to make a shrimp stock. I ended up using one pound of shrimp that had the shells on, which I removed. I also used one pound of shrimp that was peeled, but still had tails attached. I removed the tails and added them to the heap of shells for the stock. This recipe is adapted from Cooking Light Magazine, circa 1999.
I quickly defrosted the shrimp under running water and removed the shells while the shrimp were still mostly frozen. I tossed the shrimp into a brine and let them rest until fully defrosted, about 45 minutes. Afterwards, the shrimp were drained and then immediately tossed with the marinade.
2 pounds raw unshelled shrimp, I used the 26-30 count of shrimp per pound
1-1/2 Tbsps grated lime rind (about 1 to 2 limes)
1/3 cup freshly squeezed lime juice (about 3 limes)
1-1/2 Tbsps ground coriander
1 Tbsp minced fresh cilantro
1 Tbsp minced peeled fresh ginger
1-1/2 tsps coconut sugar or granulated sugar or 1 Tbsp honey syrup
1/4 tsp ground red pepper
2 to 3 garlic cloves, minced
2 cups filtered water
1/2 cup drinkable dry white wine
1 Tbsp tomato paste
2 Tbsps coconut oil
1 small yellow onion, minced
2 medium celery stocks, diced
1 large carrot, quartered and diced
1 14-ounce can coconut milk
1 Tbsp tomato paste
1/4 cup rice flour or all-purpose flour
1 cup whole milk or additional coconut milk
1 Tbsp grated lime rind (one lime), plus juice
1 Tbsp minced fresh cilantro
1 to 2 tsps fish sauce, preferably Red Boat Fish Sauce 40°N
finely shredded fresh basil
1. To prepare the marinade, peel shrimp, reserving shells. Combine shrimp and all ingredients for marinade in a bowl. Marinate in the refrigerator for 30 minutes.
2. To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a sauce pan. 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.
3. 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 wilted. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen any stuck vegetable bits. Bring to a boil. Lightly spoon rice flour into a dry measuring cup, and level with a knife. Combine flour and milk (or coconut milk) in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick, about 5 minutes.
4. Add the shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and season with fish sauce, to taste. Garnish with chiffonade of basil, if desired.
Yield: 6 servings (serving size 1-1/2 cups).
"I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays."
~Emerille Lagasse, Chef
I saw this today and made it tonight. It was delicious!! As is my norm, I made a few adaptations for ingredients I couldn't find or didn't have, and it was still scrumptious! It was a perfect meal for our wintery weather. Thank you Salvation Sisters!ReplyDelete
Looks delicious - could be adapted to be Whole30 compliant.ReplyDelete