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
2016-11-20 08:51:28

Serves 4
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Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp
- 1/2 cup dry white wine
- 4 cups shrimp stock
- 1 pinch saffron
- 1 onion, chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 2 cups roasted squash, pureed (I used red kuri)
- 1/2 cup heavy cream
- 1 pinch cayenne pepper
- 1 tablespoon lemon juice
- a pinch of sage, orange peel, marjoram, thyme, and garlic
- salt and pepper, to taste
Instructions
- Heat the oil in a pan at medium-high heat add the white wine and simmer until it has evaportated, about 4-6 minutes.
- Add the broth, onion, carrot, celery, bring to a boil, reduce the heat and simmer, covered for 30 minutes.
- Mix in the pureed squash, heavy cream and cayenne and simmer on low heat for 10 minutes.
- Add the lemon juice and other seasonings and cut the heat.
- 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 http://www.mabdese.net/bento/