Yields8 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
2tbspolive oilk
1lbaw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
½tspsmoked paprika
¼tspground cayenne pepper
2cupsthinly sliced leeks
8cupsspiced 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
2tbspolive oilk
1lbaw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
½tspsmoked paprika
¼tspground cayenne pepper
2cupsthinly sliced leeks
8cupsspiced pumpkin bisque
Directions
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.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.