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Shrimp and Butternut Bisque
1 1# butternut squash cut in ½, seeds removed and baked until soft
1 leek cut in ½, sliced ¼" thick and washed
1 carrot peeled and sliced ¼"
½ onion sliced
10 cloves garlic
4 T olive oil
1 bay leaf
½ pound 31-35 shrimp peeled (save shells)
½ cup white wine
3 cups vegetable stock
½ cup coconut milk or cream
In a pot bring vegetable stock and shrimp shells to a boil. Remove from heat and let steep. Meanwhile soften leek, onion, carrot, garlic and bay leaf in oil. Scoop butternut out of its skin and add. Add wine and simmer 10 min. Strain stock over and simmer until all ingredients are soft. Add cream or coconut milk. Bring back to a boil. Remove from heat and puree in blender until smooth. Thin with more heated stock if needed. Season with salt, pepper and a splash of cider vinegar. Sauté shrimp until done and chop in bite size pieces. In bowls pour soup over shrimp. Garnish with fresh chopped herbs. Serve and Enjoy!!!!!
Caramelized Butternut
1 butter nut peeled and cut in 1"x 1/4" sticks
3 T olive oil
salt and pepper
Cook squash in oil over med heat until golden on all sides. Season with salt and pepper.
Butternut Chutney
¼ cup brown sugar
¼ cup lemon juice
¼ cup water
1 tsp ginger
3 T diced onion
1 cup diced butternut
3 T gold raisins
Bring all but the butternut and raisins to a boil. Simmer 5 min. add butternut and simmer until translucent. Remove from heat. Add raisins and let cool. Serve with shellfish or cheese. Enjoy!!!!!
