When cool winds bring a chill it’s time to step into the kitchen and whip up something warm and delicious. This delightful bisque blends seasonal pumpkin with shrimp and fresh herbs for a dish that sends the chill away. It comes from our Executive Chef at Eldorado Hotel & Spa, Tony Smith, and our Old House Restaurant.
Makes 8 servings
- 1 LB shell on shrimp U15’s
- 2 cups pumpkin purée, (fresh pumpkin is best, but canned pumpkin will work also)
- 1/2 cup heavy cream
- 1/8 teaspoon cayenne pepper
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh sage
- Kosher salt & freshly ground black pepper to taste
- Dry sherry & crème fraiche to finish
For Shrimp Stock:
- 2 tablespoons extra-virgin olive oil
- 3/4 cup dry white wine
- 3 cups water
- Pinch saffron threads
- 2 ribs celery, chopped
- 1 medium onion chopped
1. Make shrimp stock: Peel and clean shrimp, saving the shells. Put clean shrimp in cooler. Heat olive oil in a saucepan over high heat. Saute shrimp shells, onion & celery, deglaze with wine. Add the water, saffron, bring to a boil, simmer for 30 minutes. Strain the stock into another saucepan and set aside.
2. Soup: Add the pumpkin, cream and cayenne into the shrimp stock. Bring the soup to a boil and simmer for 10 minutes. Add lemon juice and season with salt and black pepper, finish with sherry to enrich. Taste, and adjust seasoning as needed.
3. Serving the soup: Saute shrimp in olive oil and season, when cooked add sage. Place shrimp in soup bowls and pour in the soup. Add crème fraiche. Enjoy!
Tony Smith is the Executive Chef at Eldorado Hotel & Spa.