shrimp onions capers squash carrots
I started thinking a good shrimp bisque might be in order.
First get the squash started cooking. I used a butternut squash and cut it lengthwise. In a 425 degree oven, place the 2 pieces of the squash cut side down on a baking sheet. Bake for 15-20 minutes until tender when pricked with a fork. Let cool until manageable and then peel the pulp away from the skins. Set aside.
When making the bisque, be sure to use raw shrimp. If you use the pre-cooked, the shrimp will get very tough very quickly. Raw shrimp is not always the easiest to find in this area, but you can usually find it frozen, which is perfectly fine. Run the package of frozen shrimp under lukewarm water until they start thawing; you can then remove the shell, tail, and mud vein (that little thread-like dark streak).
While the shrimp is thawing, peel and dice 3 or 4 carrots and one medium onion and put into a pan to cook with just a bit of butter and olive oil. Once it starts sweating, turn the heat down and cook until soft. Add the diced shrimp, the squash pulp, and 2 cups of chicken broth along with 1/2 t. ginger.Salt and pepper to taste. Let simmer until the shrimp is pink. Once it is cooled down a bit, add it in portions to a blender and puree. Place back in a pan. Once all is done, then put into soup bowls and add 1 t. capers to the center of each bowl. This is a good second-day soup; the shrimp flavor is enriched after it chills in the refrigerator overnight. Warm it back up, and you have a meal.
Enjoy!
No comments:
Post a Comment