New Orleans Shrimp Squash Bisque Recipes

NEW ORLEANS SHRIMP & SQUASH BISQUE (TREASURE TROVE #2)

Steps:

• In a lrg saucepan or Dutch oven, saute onions in butter (or olive oil) till tender, but not browned.
• Add stock, squash, potatoes & carrots. Cook til vegetables are tender.
• Cool & puree in blender (or use immersion blender). Return bisque to stove, add remaining ingredients & season to taste.
• Bring to boil for 2 min & serve. Add dollop of sour cream & sprinkle of dill weed for garnish as desired.

NEW ORLEANS SHRIMP & SQUASH BISQUE

Steps:

• In a large sauce pan, saute onions in butter, add stock, squash, potatoes and carrots.
• Cook until vegetables are tender; cool and puree in blender.
• Return bisque to stove and add remaining ingredients; bring to boil for 2 minutes, then serve.
• Add dollop of sour cream and a sprinkle of dill weed for garnish, if desired.

SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.