FOR YOUR TABLE
Pumpkin and Shrimp Bisque
Recipe and photo courtesy of Camanchaca Inc. and IFC Seafood
- 680 g (1 1⁄2 lb) Kirkland Signature Wild Argentine Shrimp, thawed
- 500 mL (2 cups) acorn squash, diced
- 500 mL (2 cups) shrimp broth
- 180 mL (3⁄4 cup) dry white wine
- 125 mL (1⁄2 cup) low-sodium chicken broth
- 1 celery rib, chopped
- 250 mL (1 cup) onion, chopped
- 2 fresh bay leaves
- 1 fresh sage leaf
- 250 mL (1 cup) pumpkin puree
- 125 mL (1⁄2 cup) heavy cream
- Pinch of salt and fresh ground pepper
- Pinch of cayenne pepper
- 15 mL (1 Tbsp) fresh squeezed lemon juice
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In a large pot, bring 750 mL to 1250 mL (3 to 5 cups) of water to a boil, then add the shrimp and the squash. Cook for 5 to 7 minutes over medium heat, until shrimp is cooked. Remove the shrimp; set aside. Boil squash until it is soft, about 5 to 7 minutes more; drain pot. Add the shrimp broth to the squash; blend until smooth. Stir in the white wine, chicken broth, celery, onion, bay leaves, sage and pumpkin puree; cook 10 minutes. Add heavy cream, salt, pepper, cayenne pepper, reserved shrimp and lemon juice. Cook for 2 to 3 minutes, until heated through. Makes 4 to 6 servings.