Traditional shellfish bisques are thickened with rice, but instead this recipe is made using pumpkin as the thickener. Not only does this lower the carbs, but it also add vitamin A and other health benefits of eating vegetables. This dish could be served for a first course in the fall, or paired with a crab cake or vegetable pizza (Mushroom, Spinach and Goat Cheese Pizza)
· 2 tablespoons extra-virgin olive oil
· 3/4 cup dry white wine
· 3 cups homemade or low-sodium chicken stock
· 2 ribs celery, coarsely chopped
· 1 medium onion, coarsely chopped
· 2 bay laurel leaves
· 2 tablespoons Old Bay
· 10 fresh sage leaves, plus 2 teaspoons finely chopped fresh sage.
· 2 cups pumpkin purée,
· 1/2 cup half-and-half
· 1/8 teaspoon cayenne pepper (adjust for heat)
· 1 tablespoon freshly squeezed lemon juice
· Freshly ground black pepper
· 1 tablespoon extra-virgin olive oil
Heat the olive oil in a stock pan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes.
(Note: shells should have lots of toasty shrimp aroma.)
Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes.
Serve immediately (and I recommend it with bread, or a mushroom, spinach, and goat cheese pizza.)