submitted by ShopRite Yardley
Prep: 10 minutes
Cook: 10 minutes
Serves: 8
2 tablespoons olive oil
1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
1/2 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper
2 cups thinly sliced leeks
8 cups spiced pumpkin bisque
- 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.
- 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.
- In medium saucepot, cook and stir bisque over medium heat 8 minutes or until heated through.
- Serve bisque topped with shrimp mixture.
Approximate nutritional values per serving (1 cup bisque, 1/4 cup shrimp mixture about 3 shrimp): 209 Calories, 10g Fat, 5g Saturated Fat, 111mg Cholesterol, 951mg Sodium, 19g Carbohydrates, 3g Fiber, 9g Sugars, 3g Added Sugars, 13g Protein
Chef Tip(s):
Dietary Needs:
Gluten-Free
Dish Type:
Soups
Main Ingredient:
Fish & Seafood
Vegetables
Region:
American
Seasonal:
Autumn
Winter
Holidays & Occasions:
Christmas
Thanksgiving
Other:
Hot Soups
Kid Friendly
Pescatarian
