As seasons change and fall comes around, nothing beats a toasty and tasty recipe to keep you warm. Thankfully, wild-caught Gulf shrimp pair perfectly with recipes of all seasons, including the centerpiece of a hearty Pumpkin Shrimp Bisque!

PUMPKIN SHRIMP BISQUE

INGREDIENTS

• 1 lb Extra Jumbo 16/20 Headless Wild-Caught USA Shrimp
• 1 cup dry white wine
• 2 tbsp olive oil
• 3 cups high quality chicken stock
• 2 cups pumpkin purée
• ½ cup half & half
• 2 stalks of celery, chopped
• 1 large onion, chopped
• 4 large bay leaves
• ½ tsp kosher salt
• ½ tsp cinnamon
• ¼ cayenne pepper

DIRECTIONS

1. Peel your Extra Jumbo Shrimp while heating 1 tablespoon of olive oil in a saucepan over high heat. Add the shrimp shells and tails and cook, stirring constantly, until they turn a deep orange color (about 3 to 4 minutes).
2. Turn the heat to medium and then add the white wine, stir, then add the chicken stock, celery, onion and bay leaves. Bring to a boil, then lower the heat, cover the pan and let simmer for 30 minutes. Then strain the shrimp stock into a pot, tossing shells, tails and vegetables.
3. Add the pumpkin purée, half & half, salt, cinnamon and cayenne pepper into the pot of stock. Bring it to a simmer and then leave uncovered on low heat for 3 minutes.
4. Pour 1 tablespoon of olive oil into a pan over medium heat, add shrimp and cook on each side until pink (about 2 minutes). Ladle the soup over the shrimp. Enjoy!

We hope you love this scrumptious recipe for Pumpkin Shrimp Bisque. Be sure to click here to order mouthwatering wild-caught shrimp straight from the warm waters of the Gulf of Mexico today!