Southern Accent's

Butternut Shrimp Bisque

Vegetables used in this recipe
Bay Leaf, Onions, Squash

To learn how to grow any of these vegetables
click on the specific name above.

 3 tbsp unsalted butter
 2 cups diced yellow onions
 1 bay leaf
 4 cups butternut squash

(peeled, de-seeded, and
diced into ½ - inch cubes)

 

2 cups peeled black tiger shrimp
2 ¼ tsp salt
3/8 tsp ground cayenne pepper
1/8 tsp ground white pepper
½ cup shrimp stock
(see NOTE)
6 cups 35% heavy whipping cream

DIRECTIONS:


1. Heat the butter in a heavy-duty saucepan over medium-high heat. Add the

onions and bay leaf and cook, stirring constantly, until the onions become soft and clear, 3-4 minutes.


2. Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes.


3. Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes.


4. Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the bisque.


5. Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to a saucepan and add the cream. Whisk until thoroughly blended. Bring to a boil. Reduce heat to low and simmer for 2-3 minutes.

Recipe courtesy of Southern Accent's Chef Thess Mani.

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