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 chopped celery
1 (14-ounce) can 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
1.For marinade, peel shrimp, reserving shells. Combine shrimp and the next 8 ingredients in a large zip-top plastic bag, seal and marinate in refrigerator for 30 minutes.
2. For shrimp stock, combine the reserved shrimp shells, water, wine, and 1 tablespoon tomato paste in a large Dutch oven; bring to a boil. Reduce heat; simmer until reduced to 1 cup ( about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
3. For soup, heat the olive oil in a large Dutch oven over medium heat. Add onion and celery, and saute for 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.
4. 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 flour mixture to pan. Reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook for 5 minutes. Stir in 1 tablespoon rind, 1 tablespoon minced cilantro, and salt. Makes 6 servings.