Butternut Shrimp Bisque
(Serves 6)
Here’s a really flavorful soup from Brigtsten’s in New Orleans that I tried out the other day; it’s a snap to make. Definitely not a dish that’s on the lighter side, but soooo good as a treat. This one’s major comfort food. Serve with a crusty baguette.
Ingredients
2 cups uncooked fresh large shrimp (approximately 1 lb. + 2 shrimp, depending on size)
2 cups water
3 Tbsp unsalted butter
2 cups diced yellow onion
1 bay leaf
4 cups butternut squash (peeled, deseeded, and cut into ½” cubes)
2 tsp salt
3/8 tsp ground cayenne pepper
1/8 tsp ground white pepper
6 cups heavy whipping cream
1. Peel and devein your shrimp (seafood folks should do this for you if you ask in advance; just be sure they hold onto the heads and shells for you). Put heads and shells in medium-sized saucepan, and cover with 2 cups water. Bring to a boil, then simmer 5 minutes, and strain. Set stock aside.
2. Heat butter in a larger, heavy-duty saucepan over medium-high. Add onions and bay leaf. Stir mixture occasionally until onions are translucent (approx 3-4 mins).
3. Reduce heat to medium and add squash. Cook, stirring occasionally, until squash begins to soften (approx 6-8 mins).
4. Reduce heat to low. Add shrimp, salt, cayenne and white pepper. Cook, stirring occasionally, until shrimp turn pink (approx 2-3 mins).
5. Add ½ cup shrimp stock and cook, stirring occasionally, for 6-8 mins.*
6. Transfer mixture to a food processor or blender and puree. Return puree to saucepan and add cream. Bring just to a boil, then reduce heat to low. Simmer 2-3 mins.
7. Ladle to bowls, sprinkle with cayenne, and serve immediately.
* I like to reserve three cooked shrimp for garnish right before the puree step. Just slice the shrimp in half from head to tail, and lay ½ shrimp on top of each bowl of soup.
Bon appetit!