Pumpkin and Shrimp Bisque

Pumpkin and Shrimp Bisque
Photo by www.epicurious.com

Ingredients

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

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

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