Recipe, sort of: Pumpkin, chorizo and shrimp bisque
 

z-no-archive: yes

I'll start off by apologizing to Wendy for all the traif.

I started out planning this, because I believed I had all the
ingredients in the house:
http://www.epicurious.com/recipes/fo...-Bisque-104123

I had bought U.S. shrimp instead of Costco's from Indonesia and all I
could get raw was peeled already, so no go this time.

I can't wait to try it that way next time. It inspired me to modify my
winter pumpkin andouille sausage soup, and instead I made pumpkin and
shrimp bisque with chorizo, which is fabulous with shellfish, IME.

I sauteed some garlic, two chopped shallots, chopped celery and two
cubed chorizos (about 6" long each) and adding some white wine when they
were softened a bit.

Brought that to a boil briefly, then added two cans of organic pumpkin
puree, some really lousy store bought chicken stock (I had to add a lot
of Better Than Bouillon chicken paste later, out of home made stock). I
tossed in two bay leaves and a couple of sage sprigs and some salt and
black pepper and brought it to short of a boil, then set it all teh way
to the lowest heat and let it sit, covered on low until Tom got home,
worked out, and felt like eating.

I then sauteed the lb of shrimp with a small handful of chopped fresh
sage leaves in EVOO and dumped them into the soup, after adding a cup of
heavy cream. Let it sit a few, then we ate.

Very warming, rich and wonderful meal on a cold, rainy NY day after
Memorial Day with the heat on and grey skies.

Susan

Recipe, sort of: Pumpkin, chorizo and shrimp bisque
 

"Susan" > wrote in message
...
> z-no-archive: yes
>
> I'll start off by apologizing to Wendy for all the traif.
>
> I started out planning this, because I believed I had all the ingredients
> in the house:
> http://www.epicurious.com/recipes/fo...-Bisque-104123
>
> I had bought U.S. shrimp instead of Costco's from Indonesia and all I
> could get raw was peeled already, so no go this time.
>
> I can't wait to try it that way next time. It inspired me to modify my
> winter pumpkin andouille sausage soup, and instead I made pumpkin and
> shrimp bisque with chorizo, which is fabulous with shellfish, IME.
>
> I sauteed some garlic, two chopped shallots, chopped celery and two cubed
> chorizos (about 6" long each) and adding some white wine when they were
> softened a bit.
>
> Brought that to a boil briefly, then added two cans of organic pumpkin
> puree, some really lousy store bought chicken stock (I had to add a lot of
> Better Than Bouillon chicken paste later, out of home made stock). I
> tossed in two bay leaves and a couple of sage sprigs and some salt and
> black pepper and brought it to short of a boil, then set it all teh way to
> the lowest heat and let it sit, covered on low until Tom got home, worked
> out, and felt like eating.
>
> I then sauteed the lb of shrimp with a small handful of chopped fresh sage
> leaves in EVOO and dumped them into the soup, after adding a cup of heavy
> cream. Let it sit a few, then we ate.
>
> Very warming, rich and wonderful meal on a cold, rainy NY day after
> Memorial Day with the heat on and grey skies.
>
> Susan


Sounds good, and I envy you the cold, rainy day. Hasn't been too bad these
past few days but his San Joaquin Valley is hot and supposed to be 100 by
Friday. I hate the heat. :-)

Cheri

Recipe, sort of: Pumpkin, chorizo and shrimp bisque
 

On 05/28/2013 06:23 PM, Cheri wrote:
> San Joaquin Valley is hot and supposed to be 100 by Friday. I hate the
> heat. :-)

Hi Cheri,

This stuff helps you take extremes of hot and cold. "Suppose"
to help with Diabetes too (haven't confirmed). But I can
confirm on the hot and cold.

http://www.swansonvitamins.com/princ...518-mg-50-caps

I will mind my own business now. (Perhaps.)

-T

Recipe, sort of: Pumpkin, chorizo and shrimp bisque
 

"Todd" > wrote in message
...
> On 05/28/2013 06:23 PM, Cheri wrote:
>> San Joaquin Valley is hot and supposed to be 100 by Friday. I hate the
>> heat. :-)
>
> Hi Cheri,
>
> This stuff helps you take extremes of hot and cold. "Suppose"
> to help with Diabetes too (haven't confirmed). But I can
> confirm on the hot and cold.
>
> http://www.swansonvitamins.com/princ...518-mg-50-caps
>
> I will mind my own business now. (Perhaps.)
>
> -T


Thanks for the suggestion. :-)

Cheri

Recipe, sort of: Pumpkin, chorizo and shrimp bisque
 

On 05/28/2013 07:03 PM, Cheri wrote:
> "Todd" > wrote in message
> ...
>> On 05/28/2013 06:23 PM, Cheri wrote:
>>> San Joaquin Valley is hot and supposed to be 100 by Friday. I hate the
>>> heat. :-)
>>
>> Hi Cheri,
>>
>> This stuff helps you take extremes of hot and cold. "Suppose"
>> to help with Diabetes too (haven't confirmed). But I can
>> confirm on the hot and cold.
>>
>> http://www.swansonvitamins.com/princ...518-mg-50-caps
>>
>>
>> I will mind my own business now. (Perhaps.)
>>
>> -T
>
>
> Thanks for the suggestion. :-)
>
> Cheri

You are most welcome :-)

Recipe, sort of: Pumpkin, chorizo and shrimp bisque
 

On Tue, 28 May 2013 18:23:14 -0700, in alt.food.diabetic, "Cheri"
> wrote:

>"Susan" > wrote in message
...
>> z-no-archive: yes
>>
>> I'll start off by apologizing to Wendy for all the traif.
>>
>> I started out planning this, because I believed I had all the ingredients
>> in the house:
>> http://www.epicurious.com/recipes/fo...-Bisque-104123
>>
>> I had bought U.S. shrimp instead of Costco's from Indonesia and all I
>> could get raw was peeled already, so no go this time.
>>
>> I can't wait to try it that way next time. It inspired me to modify my
>> winter pumpkin andouille sausage soup, and instead I made pumpkin and
>> shrimp bisque with chorizo, which is fabulous with shellfish, IME.
>>
>> I sauteed some garlic, two chopped shallots, chopped celery and two cubed
>> chorizos (about 6" long each) and adding some white wine when they were
>> softened a bit.
>>
>> Brought that to a boil briefly, then added two cans of organic pumpkin
>> puree, some really lousy store bought chicken stock (I had to add a lot of
>> Better Than Bouillon chicken paste later, out of home made stock). I
>> tossed in two bay leaves and a couple of sage sprigs and some salt and
>> black pepper and brought it to short of a boil, then set it all teh way to
>> the lowest heat and let it sit, covered on low until Tom got home, worked
>> out, and felt like eating.
>>
>> I then sauteed the lb of shrimp with a small handful of chopped fresh sage
>> leaves in EVOO and dumped them into the soup, after adding a cup of heavy
>> cream. Let it sit a few, then we ate.
>>
>> Very warming, rich and wonderful meal on a cold, rainy NY day after
>> Memorial Day with the heat on and grey skies.
>>
>> Susan
>
>
>Sounds good, and I envy you the cold, rainy day. Hasn't been too bad these
>past few days but his San Joaquin Valley is hot and supposed to be 100 by
>Friday. I hate the heat. :-)
>
>Cheri

I heard that too Cheri. I can't say I'm looking forward to 100
degrees though.
--
Kaye

http://theconversation.edu.au/altern...academics-5058
"Ian, when a person says "up to 90%" it can be anywhere ranging from 1 to 90."
Carole Hubbard

Recipe, sort of: Pumpkin, chorizo and shrimp bisque
 

"Karen" > wrote in message
...
> On Tue, 28 May 2013 18:23:14 -0700, in alt.food.diabetic, "Cheri"
> > wrote:
>
>>"Susan" > wrote in message
...
>>> z-no-archive: yes
>>>
>>> I'll start off by apologizing to Wendy for all the traif.
>>>
>>> I started out planning this, because I believed I had all the
>>> ingredients
>>> in the house:
>>> http://www.epicurious.com/recipes/fo...-Bisque-104123
>>>
>>> I had bought U.S. shrimp instead of Costco's from Indonesia and all I
>>> could get raw was peeled already, so no go this time.
>>>
>>> I can't wait to try it that way next time. It inspired me to modify my
>>> winter pumpkin andouille sausage soup, and instead I made pumpkin and
>>> shrimp bisque with chorizo, which is fabulous with shellfish, IME.
>>>
>>> I sauteed some garlic, two chopped shallots, chopped celery and two
>>> cubed
>>> chorizos (about 6" long each) and adding some white wine when they were
>>> softened a bit.
>>>
>>> Brought that to a boil briefly, then added two cans of organic pumpkin
>>> puree, some really lousy store bought chicken stock (I had to add a lot
>>> of
>>> Better Than Bouillon chicken paste later, out of home made stock). I
>>> tossed in two bay leaves and a couple of sage sprigs and some salt and
>>> black pepper and brought it to short of a boil, then set it all teh way
>>> to
>>> the lowest heat and let it sit, covered on low until Tom got home,
>>> worked
>>> out, and felt like eating.
>>>
>>> I then sauteed the lb of shrimp with a small handful of chopped fresh
>>> sage
>>> leaves in EVOO and dumped them into the soup, after adding a cup of
>>> heavy
>>> cream. Let it sit a few, then we ate.
>>>
>>> Very warming, rich and wonderful meal on a cold, rainy NY day after
>>> Memorial Day with the heat on and grey skies.
>>>
>>> Susan
>>
>>
>>Sounds good, and I envy you the cold, rainy day. Hasn't been too bad these
>>past few days but his San Joaquin Valley is hot and supposed to be 100 by
>>Friday. I hate the heat. :-)
>>
>>Cheri
>
> I heard that too Cheri. I can't say I'm looking forward to 100
> degrees though.
> --
> Kaye

It has been weird. Going from this cooler temp for this area to that in a
day or two.

Cheri