Brigtsen's Butternut Shrimp Bisque

Recipe Ingredients

1 lb	454g / 16oz	Medium shrimp - heads on
5 tablespoons	75ml	Unsalted butter - divided
2 cups	125g / 4.4oz	Diced onions
1		Bay leaf
4 cups	792g / 27oz	Diced peeled seeded butternut squash - - (abt 1 medium)
2 1/2 teaspoons	12ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
3/8 teaspoon	1.9ml	Ground cayenne
1/4 teaspoon	1.3ml	Dried basil
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Minced garlic
1		Heavy cream
1 cup	237ml	Half-and-half
1/2 teaspoon	2.5ml	Fresh basil - very finely chopped
18		Shrimp - (to 24) - butterflied, and
		Sauteed, for garnish

Recipe Instructions

Shell the shrimp. Place the heads and shells in a medium pot and cover with cold water. Bring to a boil, reduce the heat and simmer 15 minutes. Strain the broth and reserve.

Heat a 4-quart saucepan over medium-high heat. Add 3 tablespoons butter, the onions and bay leaf. Cook, stirring constantly, until the onions start to brown, about 5 to 6 minutes.

Reduce the heat to medium and add the squash. Cook, stirring occasionally, until the squash begins to soften and turn brown, 7 to 8 minutes.

Reduce the heat to low and add 1 tablespoon butter and the peeled shrimp. Cook, stirring occasionally, until the shrimps turn pink, 3 to 4 minutes.

Add the salt, white pepper, cayenne, basil, thyme and garlic. Cook 3 to 4 minutes, stirring constantly and scraping the bottom and sides of the pan with a metal spoon. (This procedure will intensify the taste of the soup.) Add 1 1/2 cups reserved shrimp stock and simmer 2 to 3 minutes.

Remove the pot from the heat. Discard the bay leaf. Transfer the contents to a food processor and puree until smooth. Return the puree to a clean saucepan and add the cream and half-and-half. Bring to a boil, lower the heat and simmer 2 to 3 minutes. Just before serving, add the fresh basil and remaining 1 tablespoon butter. Top each serving with several sauteed shrimp.

This recipe yields 6 to 8 servings.

Each of 8 servings: 641 calories; 20 grams protein; 17 grams carbohydrates; 3 grams fiber; 56 grams fat; 34 grams saturated fat; 311 mg. cholesterol; 903 mg. sodium.

Source:
The Los Angeles Times, 11-10-2004

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