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 saut? 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (306g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 157 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 173.5mg||53 %|
|Sodium 390.5mg||13 %|
|Potassium 645.4mg||17 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 16.1g|
|Protein 27.1g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 330
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