Best 2 Butternut Shrimp Bisque Recipes

Indulge in a culinary journey with our tantalizing Butternut Shrimp Bisque, a creamy and flavorful soup that combines the sweetness of butternut squash with the succulent taste of shrimp. This delightful soup is not only a feast for the taste buds but also a feast for the eyes, with its vibrant orange hue and elegant presentation.

In this comprehensive guide, we will take you through two variations of this delectable dish: a classic Butternut Shrimp Bisque and a Spicy Butternut Shrimp Bisque. Both recipes are crafted with fresh, wholesome ingredients and bursting with flavor. The classic version offers a harmonious blend of butternut squash, shrimp, and a velvety broth, while the spicy version adds a touch of heat with the addition of chili peppers and paprika.

Whether you prefer a classic comfort food or a dish with a kick, our Butternut Shrimp Bisque recipes have something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH BISQUE WITH SHRIMP

Butternut Squash Bisque with Shrimp image

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

5 cups chopped peeled butternut squash (about 1 small squash)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
1 leek (white and light green parts only), thinly sliced and rinsed
2 carrots, chopped
3 cloves garlic, sliced
2 sprigs marjoram
1 bay leaf
2 cups low-sodium chicken broth
Cayenne pepper, to taste
1/2 pound medium shrimp, peeled and deveined
2 tablespoons sliced almonds
1 tablespoon chopped fresh chives

Steps:

Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper on a baking sheet; spread in a single layer. Roast until tender and browned, about 30 minutes.
Meanwhile, heat 2 tablespoons butter in a large pot over medium heat. Add the leek, carrots, garlic, marjoram, bay leaf, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender and golden, about 5 minutes. Stir in the roasted squash, chicken broth and 2 cups water; bring to a simmer. Cook until the carrots are tender, about 20 minutes. Discard the marjoram sprigs and bay leaf. Puree the soup in the pot using an immersion blender until smooth (or puree in a regular blender in batches).
Melt the remaining 3 tablespoons butter in a medium skillet over medium heat. Cook, swirling the pan, until browned, about 5 minutes. Add the browned butter to the soup and puree again; reserve the skillet. Gently reheat the soup over medium-low heat; thin with water if necessary. Season with salt and cayenne.
Wipe out the reserved skillet, add the remaining 1 tablespoon olive oil and set over high heat. Lightly season the shrimp with salt and add to the skillet. Cook, turning once, until the shrimp are browned around the edges, 3 to 4 minutes. Remove to a plate.
Add the almonds to the skillet and toast, stirring occasionally, until golden, about 1 minute. Serve the soup in small cups or bowls. Top with the shrimp, almonds and chives.

BUTTERNUT SHRIMP BISQUE

BUTTERNUT SHRIMP BISQUE image

Categories Soup/Stew Shellfish

Yield 6 SERVINGS

Number Of Ingredients 10

Ingredients

3 Tablespoons unsalted butter
2 cups diced yellow onion
1 bay leaf
4 cups butternut squash (peeled, de-seeded, and diced into ½ - inch cubes)
2 cups peeled fresh shrimp
2 ¼ teaspoons salt
3/8 teaspoon ground cayenne pepper
1/8 teaspoon ground white pepper
½ cup shrimp stock (see NOTE)
6 cups heavy whipping cream

Steps:

NOTE: 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. 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. Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally, until the squash begins to soften, 6-8 minutes. Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring occasionally, until the shrimp turn pink, 2-3 minutes. Add 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. 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.

Tips:

Use a good quality shrimp stock or broth. This will make a big difference in the flavor of the bisque.
Don't overcook the shrimp. Cook them just until they are pink and opaque, otherwise they will become tough.
Use fresh butternut squash. This will give the bisque a more robust flavor than using frozen or canned squash.
Don't be afraid to experiment with different spices and herbs. This recipe is a great starting point, but you can adjust it to your own taste by adding different spices, such as cumin, paprika, or chili powder.
Serve the bisque with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Butternut shrimp bisque is a delicious and creamy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and satisfying soup, give this recipe a try.