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Brigsten’s Butternut Shrimp Bisque- SPOT ON!

Butternut Shrimp Bisque

we had this great bisque at Brigsten’s on our first visit. A few things: This is a very time consuming recipe if you’re cooking it the first time. You’ll have extra shrimp stock. Freeze it in batches for future batches. One Butternut squash made enough cubes for 2 batches so I cut up and froze half of it for next time. The recipe made (4) containers of soup.

Frank Brigtsen - Brigtsen's Restaurant

Yield: 6 servings

Ingredients:

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) (about half of a butternut squash)

Whole Shrimp- enough to peel 2 cups. Probably 2-3 pounds. I used jumbos because there are less of them to peel. Fresh is definitely best because they’re hard to peel once they’ve been frozen and you want your stock made from the freshest shrimp possible!

2 ¼ teaspoons salt

3/8 teaspoon ground cayenne pepper (I subbed 2 tsp hot sauce)

1/8 teaspoon ground white pepper

½ cup shrimp stock (see NOTE)- make it yourself! Store bought is not what you want for this soup. (I’m…I misread this and used TWO cups. I actually like it. More flavor. But, if you want it less briny tasting use 1/2 cup.)

6 cups heavy whipping cream

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. (I used a stick emulsifier) 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 minute

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