Best 2 Butternut Shrimp Bisque Recipes

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If you seek a rich and creamy seafood bisque with subtle sweetness, look no further than butternut shrimp bisque. This hearty soup combines the delicate flavors of butternut squash and succulent shrimp in a savory broth. Whether you're celebrating a special occasion or simply craving a comforting meal, this butternut shrimp bisque is sure to delight your taste buds.

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BUTTERNUT SQUASH BISQUE WITH SHRIMP



Butternut Squash Bisque with Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

5 cups chopped peeled butternut squash (about 1 small squash)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
1 leek (white and light green parts only), thinly sliced and rinsed
2 carrots, chopped
3 cloves garlic, sliced
2 sprigs marjoram
1 bay leaf
2 cups low-sodium chicken broth
Cayenne pepper, to taste
1/2 pound medium shrimp, peeled and deveined
2 tablespoons sliced almonds
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes.
  • Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches).
  • Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne.
  • Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate.
  • Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.

BUTTERNUT SHRIMP BISQUE



BUTTERNUT SHRIMP BISQUE image

Categories     Soup/Stew     Shellfish

Yield 6 SERVINGS

Number Of Ingredients 10

3 Tablespoons unsalted butter
2 cups diced yellow onion
1 bay leaf
4 cups butternut squash (peeled, de-seeded, and diced into ½ - inch cubes)
2 cups peeled fresh shrimp
2 ¼ teaspoons salt
3/8 teaspoon ground cayenne pepper
1/8 teaspoon ground white pepper
½ cup shrimp stock (see NOTE)
6 cups heavy whipping cream

Steps:

  • NOTE: To make shrimp stock, place shrimp heads and shells into a saucepan and cover with cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain. 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. Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes. Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes. 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. 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.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your bisque.
  • Don't overcook the shrimp. Shrimp cook quickly, so be careful not to overcook them or they will become tough.
  • Make sure the bisque is well-seasoned. Taste the bisque as you go and adjust the seasonings as needed.
  • Serve the bisque hot. Butternut squash bisque is best served hot, so make sure to reheat it if you have leftovers.
  • Garnish the bisque with fresh herbs or a dollop of sour cream. This will add a nice finishing touch to your dish.

Conclusion:

Butternut squash shrimp bisque is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The combination of butternut squash, shrimp, and spices creates a rich and flavorful broth that is sure to please everyone at your table. Serve it with a side of crusty bread or a salad for a complete meal.

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