1 can (14.5 oz) low-sodium chicken or vegetable broth
2 1/2 cups water
8 large shrimp, peeled and deveined
1/3 cup fat-free evaporated milk
1/2 teaspoon salt
1/4 tsp freshly ground black pepper
How to make it
Preheat grill to medium high. Coat grill rack with cooking spray. Heat 2 teaspoons of the oil in pot over medium heat. Add onion and celery. Cook, stirring occasionally, 6 to 7 minutes. Stir in cauliflower and coriander. Cook 2 minutes. Add broth and water and bring to a boil. Reduce 20 minutes. Remove from heat and cool 5 minutes. Season shrimp with 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and remaining oil. Grill until opaque, 2 to 3 minutes per side. Puree soup in batches in blender. Return to pot. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Warm over medium heat until heated through. Add shrimp.
