2 tbsp olive oilk
1 lb aw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
½ tsp smoked paprika
¼ tsp ground cayenne pepper
2 cups thinly sliced leeks
8 cups spiced pumpkin bisque
1
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.
2
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.
3
In medium saucepot, cook and stir bisque over medium heat 8 minutes or until heated through.
4
Serve bisque topped with shrimp mixture.
Ingredients
2 tbsp olive oilk
1 lb aw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
½ tsp smoked paprika
¼ tsp ground cayenne pepper
2 cups thinly sliced leeks
8 cups spiced pumpkin bisque