Stock
2 Tbsp unsalted butter
1 lb fresh, shell-on shrimp, shells and meat separated
2 qts water
3 sprigs fresh thyme
3/4 cup dark Jamaican rum
1 Vidalia Onion, quartered
Zest of 2 limes
1 Tbsp Old Bay Seasoning
1 tsp salt
1 tsp freshly black pepper
Bisque
2 Tbsp EVOO
1 cup Celery, roughly chopped
2 cups Vidalia onions, roughly chopped
2 cups Carrots, roughly chopped
5 Garlic cloves, roughly chopped; plus 1 clove, finely minced
1 Habanero chile, deveined and deseeded
3 sprigs fresh Thyme, leaves removed
4 cups peeled, cubed butternut squash
3 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp Old Bay Seasoning
1/2 cup Coconut Milk
2 tablespoons Dark Rum
2 teaspoons Unsalted Butter
Make the stock: In an ample stockpot over medium heat, add butter and shrimp shells. Toast the shells for about 4 to 5 minutes, stirring occasionally. Then add water, thyme sprigs, rum, and the quartered onion. Reduce heat to medium low and simmer for 20 minutes. Strain and set aside the stock.
While the stock is simmering, marinate the shrimp in the lime zest, Old Bay, salt, and pepper. Set aside in the refrigerator while you prepare the bisque.
Make the bisque: In a heavy-duty stockpot over medium heat, add the extra-virgin olive oil. Sauté celery, onions, and carrots for 5 minutes, then add garlic, Habanero, thyme leaves, and butternut squash. Season with salt, pepper, and Old Bay and allow the vegetables to cook for approximately 20 minutes.
Next, add all of the prepared shrimp stock. Reduce heat to medium-low and allow to simmer for another 20 minutes. Using an immersion blender, pulverize until the bisque is smooth without any lumps. Add coconut milk and the final splash of dark rum. Reduce heat to low and bring to a simmer.
Cook the shrimp: In a sauté pan over medium-high heat, add the 2 teaspoons butter and the one clove of minced garlic. Sauté the shrimp for roughly 3 minutes. (They should be pink with a distinctiveness crisp when bitten into.)
To serve, place the shrimp in bowls and ladle the bisque over. Eat immediately. Enjoy.
Recipe from: Food52