Help Find Lost Soup, Stew and Chili Recipe Card!

[Cindycooks]

HELP? Do any of you have this recipe and mind posting it? If you have never tried it, it is the best soup I have EVER tasted. I just love it and want to make it the weekend but cannot find my recipe! It is part of the Soup,Stew and Chili Recipe Cards. Ive already checked the PC Website and Nancys Fine Cooking and it is not there! Thank you sooo much.

 

[rebeccastt]

Here you go...Thai Shrimp Bisque

3 cups hot cooked rice
1 pound uncooked shell-on medium shrimp
2 large plum tomatoes
1/4 cup sliced green onions
1 1/2 inch piece peeled fresh gingerroot, finely chopped
1 teaspoon vegetable oil
2 garlic cloves, pressed
2 tablespoons cornstarch
1 tablespoon sugar
3 tablespoons Thai fish sauce
1 tablespoon tomato paste
1 teaspoon Thai red curry paste
1 can (14-14 1/2 ounces) chicken broth
1 can (14 ounces) lite coconut milk
2 tablespoons snipped cilantro

1. Prepare rice according to package directions, keep warm. Peel and devein shrimp; remove tails and set aside. Cut tomatoes in half crosswise; remove seeds using Cook's Corer. Dice tomatoes and slice green onions using Chef's Knife; set tomatoes aside. Peel gingerroot; finely cop using Food Chopper.

2. Heat oil in Profesional (4-qt.) Casserole over medium heat. Add onions, gingerroot and garlic pressed with Garlic Press; cook and stir 2 minutes. Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk; bring to a boil. Add tomatoes and shrimp. Reduce heat; simmer, uncovered, 3-4 minutes or just until shrimp turns pink and is cooked through. Remove from heat.

3. Ladel soup into bowls using Nylon Ladle; top with hot cooked rice and snipped cilantro.

Yield: 4 servings (6 cups)

 

[Cindycooks]

thanks sooooo much Rebecca! I am in love with this stuff and I left my cards at my moms and she is out of town!