AuthorMike EgrieCategory, DifficultyIntermediate
Spiced Pumpkin Bisque with Shrimp and Leeks
Yields8 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 tbsp olive oilk
 1 lb aw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
 ½ tsp smoked paprika
 ¼ tsp ground cayenne pepper
 2 cups thinly sliced leeks
 8 cups spiced pumpkin bisque
1

In large skillet, heat oil over medium-high heat; sprinkle shrimp with paprika, cayenne pepper and 1/4 teaspoon black pepper. Add shrimp to skillet; cook and stir 3 minutes or until browned. With slotted spoon, transfer shrimp to plate.

2

In same skillet, cook and stir leeks 4 minutes or until tender-crisp. Add shrimp; cook and stir 3 minutes or until internal temperature of shrimp reaches 145°. Makes about 2 cups.

3

In medium saucepot, cook and stir bisque over medium heat 8 minutes or until heated through.

4

Serve bisque topped with shrimp mixture.

Ingredients

 2 tbsp olive oilk
 1 lb aw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
 ½ tsp smoked paprika
 ¼ tsp ground cayenne pepper
 2 cups thinly sliced leeks
 8 cups spiced pumpkin bisque

Directions

1

In large skillet, heat oil over medium-high heat; sprinkle shrimp with paprika, cayenne pepper and 1/4 teaspoon black pepper. Add shrimp to skillet; cook and stir 3 minutes or until browned. With slotted spoon, transfer shrimp to plate.

2

In same skillet, cook and stir leeks 4 minutes or until tender-crisp. Add shrimp; cook and stir 3 minutes or until internal temperature of shrimp reaches 145°. Makes about 2 cups.

3

In medium saucepot, cook and stir bisque over medium heat 8 minutes or until heated through.

4

Serve bisque topped with shrimp mixture.

Spiced Pumpkin Bisque with Shrimp and Leeks
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