Pumpkin and Shrimp Bisque for #FishFridayFoodies
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For our November 2020 event Wendy of A Day in the Life on the Farm invited us to make Thanksgiving worthy seafood dishes; she asked "Do you ever serve fish or seafood for Thanksgiving? Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer. Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey."
I was thinking along the lines of a light soup to kick off the meal that had a touch of that autumnal flavor to it - so I decided to try a quick shrimp bisque which includes canned pumpkin as a lovely flavor and texture addition.
This soup comes together in no time flat, is mild, and would be a wonderful way to kick off a heavy holiday meal! You could easily mix and match the seafood used, and I think something like carrots would also be a tasty addition.
Come see all of our tasty Thanksgiving worthy #FishFridayFoodies dishes!
- Cheesy Shrimp Stuffed Poblano Peppers from Food Lust People Love
- Crab Stuffed Deviled Eggs from Palatable Pastime
- Cracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with Camilla
- Shrimp Mini Quiche Appetizers from Karen's Kitchen Stories
- Shrimp Turkey Centerpiece from Sid's Sea Palm Cooking
- Crispy Brussels Sprouts Salad with Seared Scallops from A Day in the Life on the Farm
- Pumpkin and Shrimp Bisque from Making Miracles
- Thai Noodles With Shrimps from Sneha's Recipe
Pumpkin and Shrimp Bisque
1 cup pumpkin puree
1/2 teaspoon celery salt
1 to 1 1/2 teaspoons curry powder
3 cups milk
1 cup vegetable or chicken broth
1 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1 to 1 1/2 pounds small shrimp - peeled and deveined (or large shrimp, diced into smaller pieces)
- Combine all ingredients except the shrimp in a large soup pot and turn heat to medium-high heat, whisking occasionally to prevent sticking / burning.
- When mixture comes to a low simmer, add in the uncooked shrimp and allow to simmer on low just a few minutes, then turn heat off and allow to rest another couple minutes.
- Once shrimp are fully pink and cooked through, stir, and taste. Adjust the seasonings to your taste preference and serve.
Now this is my kind of soup. Perfect start for your Thanksgiving Feast. Happy Thankssgiving to you and yours Rebekah. Give your little sous chef a hug from me.ReplyDelete
Thank you so much Wendy - I hope you and your family have a wonderful holiday this year, give your Angel Face a big squeeze for us!Delete
That soup looks dreamy! Have a wonderful Thanksgiving.ReplyDelete
Shrimp bisque is a family favorite. Now you add pumpkin and I'm sold. Can't wait to try this, Rebekah. Thanks for the inspiration.ReplyDelete
I am such a soup lover as soon as the weather starts to turn cold. Your delicious pumpkin and shrimp bisque looks like a bowl of warm comfort for sure, Rebekah!ReplyDelete
Hmm! what a delicious bowl of shrimp bisque!ReplyDelete