Wednesday, February 29, 2012

Pumpkin and Shrimp Bisque

Over the weekend Brady and I celebrated our two year anniversary. I wanted to make us a nice restaurant-style dinner and thought a bisque appetizer and steaks would be fun. It also gave me the the perfect opportunity to make the below recipe that I had been wanting to try for months. We both absolutely loved this soup. It was creamy but not heavy and the pumpkin paired great with the shrimp. The sage gremolata added a ton of flavor and  texture so definitely don't skip this step! This is a super easy soup recipe and while great as an appetizer, it would be also work well paired with a salad or just some crusty bread for a delicious week night meal.

Pumpkin and Shrimp Bisque
** adapted from Closet Cooking

Serves 4
Prep/Cook Time: 45 minutes

1/2 - 3/4 pound shrimp (peeled, deveined, and roughly chopped)
1/2 cup dry white wine
4 cups chicken stock (may need to add a little extra)
1 pinch saffron
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 bay leaves
2 sprigs sage
1 14 oz. can pumpkin puree
1/2 cup half and half cream
1 pinch cayenne pepper
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoon olive oil
1 batch sage gremolata (see recipe below)

In a large soup pot, bring the white wine to a simmer. Add the broth, saffron, onion, carrot, celery, bay leaves, and sage, bring to a boil, reduce the heat and simmer, covered for 30 minutes. Strain the solids from the stock with a fine metal sieve or colander and return the stock to the sauce pan.

Mix in the pumpkin puree, half and half and cayenne and simmer on low heat for 10 minutes. Add the lemon juice and season with salt and pepper. If the soup seems too thick add a little more chicken stock or half and half until the soup reaches desired consistency.

Meanwhile, heat the oil in a saute pan. Add the shrimp and saute at medium heat until cooked, about 2-3 minutes. Divide the shrimp between 4 bowls, pour the bisque over them and garnish with the sage gremolata.

Sage Gremolata
1/4 cup sage, chopped
1/2 lemon (zest only)
1 clove garlic, chopped
1 tablespoon pine nuts (toasted)

Mix all ingredients and set aside.

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