Pumpkin and Shrimp Bisque

Pumpkin and Shrimp Bisque
Photo by www.epicurious.com

Ingredients

  • 1/8 teaspoon cayenne pepper
  • 2 cups pumpkin purée, fresh or canned
  • 1 tablespoon lemon juice
  • ¾ cup dry white wine
  • ¾ teaspoon salt
  • 1 pound large shrimp
  • 3 3-inch springs fresh sage
  • + 10 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 3 cups homemade or canned low-sodium chicken stock
    • 1 medium onion
    • 4 fresh bay laurel leaves or 2 dried
    • 2 teaspoons fresh sage
    • ½ cup heavy cream
    • Freshly ground black pepper
    • 1 saffron threads
    • 1 tablespoon extra-virgin olive oil
    • 2 celery

1. Shrimp stock: 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 orange an...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network