Fall is one of the most beautiful times of the year, with hues of red, yellow and orange hanging from the trees and blowing in the wind. As picturesque as the scene is, it does point to cooler weather. What better way is there to bear the colder months than with your favorite comfort foods? After all, this is the season of soups, chowders and warm cider! Here are some great recipes for you to try with wild-caught Gulf shrimp from Biloxi Shrimp Co.

Autumn Shrimp Soup

This soup is packed with vegetables, protein and a little spice, and it’s sure to keep you warm and well-fed this fall!

Ingredients

• 4 tbsp. unsalted butter
• 1 lb. Jumbo 21/30 Peeled & Deveined Tail-On Wild-Caught Gulf Shrimp
  
• ½ cup diced celery
• ½ cup diced carrot
• 1 cup diced sweet yellow onion
• 1½ cup yellow corn
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 1 qt. seafood stock
• ½ cup white wine, dry
• 1½ cup diced russet potatoes,
• 1 (14.5-oz.) can diced tomatoes, drained
• 1 tsp. salt
• ½ tsp. ground black pepper
• ¼ tsp. cayenne pepper

Cooking Instructions

1. In a large pot, heat 2 tablespoons of butter over medium heat until melted.
2. Add shrimp and cook for 3 minutes, or until firm and pink.
3. Remove shrimp and set aside.
4. Add the rest of the butter alongside your celery and carrots, and cook for 2 minutes, stirring every 30-45 seconds.
5. Incorporate the onion, cooking for 4 minutes and stirring every 30 seconds.
6. Add your corn and garlic to the bowl.
7. Cook for 1 minute, stirring every 20 seconds.
8. Sprinkle flour into the pot and mix everything together.
9. Once the flour is completely incorporated, add the white wine.
10. After the wine evaporates, slowly add in the stock and stir until combined.
11. Add in the potatoes, diced tomatoes and seasoning, then cover the pot and let it simmer for 15 minutes.
12. Drop heat to medium-low and add shrimp.
13. Simmer for 5 minutes.
14. Plate and enjoy!

Butternut Squash Risotto and Garlic Shrimp

This recipe takes a little longer to cook, but believe us, this creamy risotto is sure to put a smile on your face this fall!

Ingredients

• 2 cloves garlic, coarsely chopped
• 1 leek, sliced
• 4 cup fresh spinach
• 2 tbsp. canola/vegetable oil
• 1 cup diced butternut squash
• 1½ cup Arborio rice
• ½ cup cheese, parmesan or gorgonzola
• 1 box/can butternut squash bisque (14–18 oz.)
• 3 cup reduced-sodium vegetable broth
• 1 lb. Jumbo 21/30 Peeled & Deveined Tail-On Wild-Caught Gulf Shrimp
• ½ tsp. kosher salt
• ¼ tsp. pepper

Cooking Instructions

1. Chop up the garlic.
2. Rinse the leek and cut it in half (the long way – not in short pieces).
3. Roughly chop the spinach.
4. Place a large pot on medium-high and add oil.
5. Wait until the oil looks like it's shimmering, and then add the garlic, leek, spinach and diced butternut squash.
6. Stir until the squash starts to soften.
7. Drop the heat to medium.
8. Add the risotto, bisque and broth and then stir with seasonings until combined.
9. Cover and stir every 2 minutes for 10 minutes.
10. Drop the heat to low and cook for another 20 minutes, stirring every 5 minutes.
11. Remove the pot from heat and stir in cheese until melted.
12. While the risotto is cooling, in a separate pan, cook the shrimp on medium-high heat with a tablespoon of butter for 2-3 minutes on each side.
13. Plate risotto over rice and divide shrimp evenly.

Where to Find the Best Gulf Shrimp

No matter what you’re whipping up in the kitchen, your recipe always calls for quality shrimp. The next time you need tasty Gulf shrimp for your autumn festivities, order from Biloxi Shrimp Co.!