Brigsten’s Butternut Shrimp Bisque

Butternut Shrimp Bisque

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)

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

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 minute