Recipe: Shrimp and Squash Bisque

This was good but not great. I really wanted to love it but the flavors were just okay. The best part of it was that it sorted tasted very much like fall. It’s a heavy soup so it’s easy to just eat a little with a nice piece of crusty bread and have it warm up your stomach in cold weather but on the other hand the heaviness of the cream is a little difficult to make this dish enjoyable after 3/4 of the bowl.

Shrimp and Squash Bisque
Serves 4
  1. 2 tablespoons olive oil
  2. 1 pound shrimp
  3. 1/2 cup dry white wine
  4. 4 cups shrimp stock
  5. 1 pinch saffron
  6. 1 onion, chopped
  7. 1 carrot, chopped
  8. 2 stalks celery, chopped
  9. 2 cups roasted squash, pureed (I used red kuri)
  10. 1/2 cup heavy cream
  11. 1 pinch cayenne pepper
  12. 1 tablespoon lemon juice
  13. a pinch of sage, orange peel, marjoram, thyme, and garlic
  14. salt and pepper, to taste
  1. Heat the oil in a pan at medium-high heat add the white wine and simmer until it has evaportated, about 4-6 minutes.
  2. Add the broth, onion, carrot, celery, bring to a boil, reduce the heat and simmer, covered for 30 minutes.
  3. Mix in the pureed squash, heavy cream and cayenne and simmer on low heat for 10 minutes.
  4. Add the lemon juice and other seasonings and cut the heat.
  5. Saute the shrimp in a separate pan until pink and then add to bisque before serving.
Adapted from Closet Cooking
Adapted from Closet Cooking
Mab Made Food

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