Pumpkin and Shrimp Bisque

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by Maggie Norris

azfamily.com

Posted on October 18, 2012 at 10:33 AM

Yields: 8 servings

1 pound large shrimp, peeled and deveined

4 cups shrimp stock 
2 cups pumpkin purée, fresh (see Note) or canned
1/2 cup heavy cream
About 3/4 teaspoon salt, less if using canned stock
Scant 1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage

Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed

Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving.  Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
 

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