Pumpkin and Shrimp Bisque

Ingredients

  • large shrimp
  • large shrimp
  • extra virgin olive oil
  • extra virgin olive oil
  • dry white wine
  • dry white wine
  • chicken stock
  • + 70 more ingredients
    • chicken stock
    • saffron thread
    • saffron thread
    • celery ribs, coarsely chopped
    • celery ribs, coarsely chopped
    • onions, coarsely chopped
    • onions, coarsely chopped
    • fresh bay leaves, torn or
    • fresh bay leaves, torn or
    • dried bay leaves, torn
    • dried bay leaves, torn
    • sage sprigs
    • sage sprigs
    • pumpkin puree
    • pumpkin puree
    • heavy cream
    • heavy cream
    • salt, less if using canned stock
    • salt, less if using canned stock
    • cayenne pepper
    • cayenne pepper
    • fresh lemon juice
    • fresh lemon juice
    • fresh ground black pepper
    • extra virgin olive oil
    • extra virgin olive oil
    • fresh sage
    • fresh sage
    • 1 lb
    • (16 to 20)
    • 1 lb
    • (16 to 20)
    • 2 tablespoons
    • 2 tablespoons
    • ¾ cup
    • ¾ cup
    • 3 cups
    • 3 cups
    • 1 pinch
    • (about 24)
    • 1 pinch
    • (about 24)
    • 2
    • 2
    • 1 (8 ounce)
    • 1 (8 ounce)
    • 4
    • 4
    • 2
    • 2
    • 3 (3 inch)
    • fresh
    • 3 (3 inch)
    • fresh
    • 2 cups
    • 2 cups
    • ½ cup
    • ½ cup
    • ¾ teaspoon
    • ¾ teaspoon
    • 1/8 teaspoon
    • 1/8 teaspoon
    • 1 tablespoon
    • 1 tablespoon
    • 1 tablespoon
    • 1 tablespoon
    • 2 teaspoons
    • finely chopped
    • 2 teaspoons
    • finely chopped

1 1. Shrimp stock: 2 Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep oran...

View full recipe at SpringPad

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