Recipe: Butternut Shrimp Bisque

Shell & Bones Oyster Bar

Chef Arturo Franco-Camacho's 

Butternut Shrimp Bisque

Butternut Shrimp Bisque
Recipe by: Chef Arturo Franco-Camacho
For Shell and Bones Oyster Bar

One of my favorite things about being a part of the Connecticut media and blog community is that I get to go to some fabulous events, meet some amazing people, and sample some delicious food.

This year I covered New England's #1 Chowder Festival, Connecticut's own ChowdaFest held back in October at Sherwood Island State Park in Westport Connecticut. To give you an idea of how big that was, the Food Network was also there covering the event ... and I was one of the event photographers that had to sign an official release form for them to potentially use my photographs from past years!  

While my photos will likely never be used - it was thrilling to be a part of the media coverage for the event.

One of my favorite tastes of the event was the incredibly good Butternut Shrimp Bisque prepared by Chef Arturo Franco-Camacho as his entry for Shell and Bones Oyster Bar and Grill out of New Haven CT.  It packed some amazing flavor, and although it didn't win in the Bisque Category, I felt it was one of the best "tastes" of the day. 

Shell and Bones is one of my favorite places to visit, especially in the warmer weather because of their waterfront views, and, of course, because of their amazing food. But they're not just limited to summer dining, their menu changes seasonally and even on a warm spring or cool fall day you can sit outside and enjoy great company and gorgeous views.

Long time readers will remember my visit for the launch of the 2016 Fall New Haven Restaurant Week and the incredible food that Chef Franco-Camacho prepared on that visit. (Read it HERE)

Samplings from Chef Arturo Franco-Camacho
 for Shell & Bones New Haven Restaurant Week Launch 2016

And as a special treat - I have the recipe for the delicious bisque from Chef's ChowdaFest 2017 entry! That's right - I reached out to Shell & Bone's PR agency who were able to procure the recipe from Chef Franco-Camacho himself, - and I received special permission to share it with all of you!

Butternut Shrimp Bisque

Shell & Bones Oyster Bar & Grill – Executive Chef Arturo Franco-Camacho

Serves 4-6

Seafood:

2 cups Shrimp Shells Stock

1 cup Shrimp Meat, Fresh Cooked

Produce:

4 cups butternut squash

3 Celery Ribs

2 ea Leeks

1 ea Shallot, minced

1 sprig thyme

Spices:

1 pinch Black Pepper

1 pinch Cayenne Pepper

½ tsp sea salt

Oils:

1 tbsp olive oil

Dairy:

1 cup half & half

Liquor:

1/3 cup Cognac

Instructions:

1. Heat the olive oil in a large saucepan over a low heat. Add the leeks, shallot and celery with a pinch of salt. Allow the vegetables to sweat for a few minutes. Add the butternut squash and cook for several more minutes, stirring.
2. Turn the heat up and add the cognac to deglaze the pan, allow the alcohol to reduce to almost to nothing and add the shrimp stock.
3. Bring the liquid to a boil and then cover the pot and reduce the heat to a low. Allow the soup to simmer for 45 minutes.
4. Carefully transfer the soup to a blender and puree until smooth. Return the soup to the pot. Stir in Half & Half, 1 tbsp of cognac, salt, pepper and cayenne. Add the shrimp meat.

Serve Hot.

Optional Garnish: toasted pumpkin seeds

About Shell & Bones Oyster Bar

Shell & Bones Oyster Bar, located on the waterfront in the historic City Point area of New Haven, Connecticut, offers the finest in seafood and steak, receiving accolades from Connecticut Magazine, New Haven Living Magazine and a “Very Good” review from The New York Times since opening in July 2015.  Acclaimed Executive Chef Arturo Franco-Camacho incorporates fresh and sustainable ingredients to present new takes on classic dishes, including his award-winning New England Clam Chowder, with all soups, stocks, sauces and desserts made in-house.  In addition to its cuisine, Shell & Bones offers an extensive wine and beer list and creative cocktail menu, with several beers, liquors and wines sourced locally in Connecticut.

The restaurant features both indoor and outdoor waterfront dining with an indoor fireplace and outdoor fire pits, complimentary parking and private event space.  Shell & Bones is open for dinner seven days a week, and offers Brunch Friday-Sunday beginning at 11:00am.  For more information, visit http://shellandbones.com/.  The restaurant can also be found on Facebook (ShellandBones) and Instagram (shellandbonesoysterbarandgrill).   

Shell & Bones

100 S Water Street
New Haven, CT 06519
(203) 787-3466

http://shellandbones.com/