BUTTERNUT BISQUE WITH SPINACH AND SHRIMP
This creamy soup is easy to put together, and tastes so rich and amazing, you'll think you are at a five star restaurant. This recipe is safe for those on a gluten-free diet, and can be AIP, and low FODMAP friendly (see note below).
Provided by Spoonless Kitchen
Categories Lactose Free
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F. Peal, de-seed, and dice the butternut squash. In a large bowl (or the soup pot you intend to use later) toss the butternut cubes with the next 7 ingredients (through tarragon). Spread evenly on a baking sheet and bake for around 30 minutes or until cubes are tender but not toasted on the edges.
- While the squash is baking, peal and devein your shrimp. Pat dry, and toss with salt, cayenne, and garlic-infused oil. (You can add a little Italian seasoning here if you like but it is not necessary.) Set aside.
- When the squash is nearly done cooking, dice the carrots, and then begin to gently saute them in a large soup pot with some olive oil. Add the sage, basil, and tarragon. Do not burn the herbs. Add the now done squash and stir to combine. The squash should begin to break down.
- Pour in the sherry to deglaze the bottom of the pan. Then add the broth and coconut milk. Stir to combine. Add the brown sugar and salt to taste, then simmer for about 10 minutes to meld the flavors.
- While your soup is simmering, place your shrimp on the now empty sheet pan, and roast the shrimp for about 5 or 10 minutes, or until they turn pink. Do not over-cook the shrimp.
- When the shrimp is done, Toss in the spinach and green onion at the last minute, and stir to wilt. (Don't add the shrimp to the pot. Add them to each person's bowl. That way leftovers can be heated up without overcooking the shrimp. You can heat the shrimp separately.).
- NOTE: For AIP, leave off the pepper or substitute a little horseradish on the shrimp. For FODMAP, be aware that butternut is a warning food, and should be eaten sparingly. 1/4 cup of butternut is safe to eat, but as it is "thinned out" with broth and coconut milk in this recipe, you should be safe to eat a cup of soup without difficulty. I have not done the math, so you will have to judge for yourself.
Nutrition Facts : Calories 260.4, Fat 14.7, SaturatedFat 10, Cholesterol 71.6, Sodium 1063, Carbohydrate 22, Fiber 3.3, Sugar 5.6, Protein 12.4
SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 13
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.
Nutrition Facts :
BUTTERNUT SQUASH SOUP WITH SHRIMP
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Cut the squash into 1/2-inch pieces and set aside. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil.
- Increase heat to medium-high. Add 1 tablespoon butter, onion, and chopped sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution when blending hot liquids). Return to pot along with shrimp; stir to combine. To serve, divide soup among four bowls; top with fried sage leaves, if desired.
Nutrition Facts : Calories 297 g, Fat 11 g, Fiber 3 g, Protein 28 g, SaturatedFat 6 g
CREAMY SEAFOOD BISQUE
This deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. -Wanda Allende, Orlando, Florida
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add red onion and mushrooms; saute for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended; add tomato paste. Gradually whisk in broth; bring to a boil. Reduce heat; cover and simmer for 5 minutes., Add clams and shrimp; return to a boil. Reduce heat; simmer, uncovered, 5-10 minutes longer or until shrimp turn pink, stirring occasionally. Stir in crab and cream; heat through (do not boil). Serve with cheese and green onions.
Nutrition Facts : Calories 453 calories, Fat 36g fat (22g saturated fat), Cholesterol 197mg cholesterol, Sodium 1232mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
CURRIED BUTTERNUT-SHRIMP BISQUE
I love to make this for my family--they say the flavor is comfort food. This is a wonderful starter soup for a Thanksgiving meal.
Provided by southern chef in lo
Categories Onions
Time 40m
Yield 9 cups
Number Of Ingredients 12
Steps:
- Peel shrimp, and devein, if desired. Set aside.
- Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and sauté 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender.
- Add 1 can broth, shrimp, curry, and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly.
- Process mixture in a blender or food processor until smooth, stopping to scrape down sides.
- Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt, and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.
Nutrition Facts : Calories 261.5, Fat 15.2, SaturatedFat 8.9, Cholesterol 110, Sodium 818.8, Carbohydrate 21.4, Fiber 3.5, Sugar 4.5, Protein 12.2
More about "curried butternut shrimp bisque recipes"
BUTTERNUT SQUASH & CRAB BISQUE - GIMME SOME OVEN
From gimmesomeoven.com
CURRIED SHRIMP BISQUE RECIPES
From tfrecipes.com
SHRIMP BISQUE RECIPE WITH BUTTERNUT SQUASH - HOW TO …
From food52.com
BRIGTSEN'S BUTTERNUT SHRIMP BISQUE RECIPE - LOS …
From latimes.com
BUTTERNUT SHRIMP BISQUE | LOVE YOUR TASTE BUDS
From loveyourtastebuds.net
CURRIED SHRIMP BISQUE - THRIFTYFOODS.COM
From thriftyfoods.com
BUTTERNUT SHRIMP BISQUE — ROBERT ST. JOHN
From robertstjohn.com
CURRIED BUTTERNUT-SHRIMP BISQUE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
BUTTERNUT SHRIMP BISQUE - GROWAROW
From growarow.org
MY FAVORITE COMFORT FOOD: BRIGTSEN'S BUTTERNUT SHRIMP BISQUE
From myfavoritecomfortfood.blogspot.com
CURRIED BUTTERNUT SHRIMP BISQUE RECIPES
From tfrecipes.com
CURRY SHRIMP WITH BUTTERNUT SQUASH. - CARIBBEANPOT.COM
From caribbeanpot.com
SHRIMP BISQUE RECIPE - EPICURIOUS
From epicurious.com
SHRIMP & CRAB SEAFOOD BISQUE - THE DESIGN FOODIE
From thedesignfoodie.com
CURRIED BUTTERNUT SQUASH BISQUE RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love