Butternut Shrimp Bisque
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 197.7
- Total Fat: 7.5 g
- Cholesterol: 86.1 mg
- Sodium: 984.3 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 3.6 g
- Protein: 13.8 g
View full nutritional breakdown of Butternut Shrimp Bisque calories by ingredient
Number of Servings: 8
Ingredients
-
3TBSP Unsalted Butter
2 cups diced yellow onion
1 bay leaf
4 cups butternut squash (peeled, diced 1/2 in cubes)
1/4 lb peeled fresh shrimp
2tsp salt
3/8 tsp cayenne pepper
1/8 tsp white pepper
5 TBSP Half & Half
1/2 cup chicken stock
4 cups water
Directions
1. Heat the butter in heavy-duty saucepan over medium-high heat. Add onions and bay leaf and cook, stirring constantly, until onions become soft, 4-5 min.
2. Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 8-10 min.
3. Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 3-4 min.
4. Add the 1/2 cup of chicken stock and cook, stirring occasionally, for 6-8 min. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of bisque,
5. Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to saucepan and add the rest of chicken stock and the half & half. Cook on medium heat for 6-8 min. Now serve.
Serving Size: makes 8 12oz servings
2. Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 8-10 min.
3. Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 3-4 min.
4. Add the 1/2 cup of chicken stock and cook, stirring occasionally, for 6-8 min. If the mixture begins to stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of bisque,
5. Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and puree. Return the puree to saucepan and add the rest of chicken stock and the half & half. Cook on medium heat for 6-8 min. Now serve.
Serving Size: makes 8 12oz servings