Brigtsen's Butternut Shrimp Bisque

BUTTERNUT SHRIMP BISQUE

(serves 6)

1. 3 Tablespoons unsalted butter
   
2. 2 cups diced yellow onion
   
3. 1 bay leaf
   
4. 4 cups butternut squash (peeled, de-seeded, and diced into 1/2-inch cubes)
   
5. 2 cups peeled fresh shrimp
   
6. 2 1/2 teaspoons salt
   
7. 3/8 teaspoon ground cayenne pepper
   
8. 1/8 teaspoon ground white pepper
   
9. 1/2 cup shrimp stock*
   
10. 6 cups heavy whipping cream
    

*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.

1. 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.

2 Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6- 8 minutes.

3. Reduce heat to low and add the shrimp, salt, cayenne and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes.

4 Ad 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.

5. 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 minutes.

(from Brigtsten's web site.)