Français
| Register    
Search

Advanced research

Butternut Squash Shooter with Poached ShrimpTheWorldWideGourmet.com

Flavors of Canada

Total time: 30 to 60 min

Preparation time: 15 minutes
Cooking time: About 30 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

Energy:17.6 kcal

Proteins:1.6 g

Fats:0.4 g

Carbohydrate:1.7 g

Fibers:0.1 g

Sugar:0.7 g

Cholesterol:7.2 mg

Sodium:101 mg

Calcium:6.8 mg

SIMILAR RECIPES

  • Spiced Cream of Pumpkin Soup

  • Butternut Squash Soup with Spiced Seeds

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Butternut squash soup

butternut winter squash, in 2 cm dice, peeled and seeded

1

small onion, finely chopped

5

ml

garlic

2

ml

nutmeg

500

ml

chicken broth or water

milk or cream as needed

salt and pepper to taste

*Poached shrimp

12

black tiger shrimp, peeled

1000

ml

boiling water

salt

juice of 1 lemon

METHOD

  1. Prepare soup by sweating onion and garlic in 1 tbsp butter.
  2. Add squash and stir until onions are translucent.
  3. Add chicken stock, salt and pepper and nutmeg.
  4. Stir and cook until squash is soft.
  5. Using a hand blender, puree soup to a fine puree.
  6. Add more liquid if needed. Set aside.

Poached Shrimp

  • 12 pcs 21/25 black tiger shrimp, tail shell off
  • 4 cups boiling water
  • 1 pinch salt
  • Juice from 1 lemon

Method

  1. Poach shrimp in 4 cups boiling salted water, with the juice of 1 lemon.
  2. Cook for 1 minute - or less depending of the size - and transfer to a bowl of ice water to chill the shrimp and stop the cooking.

Assembly

  1. Skewer the shrimp and place on side of shot glass.
  2. Fill shot glass with hot soup.

WINE SUGGESTIONS

Zinfandel Rosé

Merlot

Pinot Noir

CHEF'S NOTES

The Art of Entertaining
For a party or buffet, serve the soup in glasses. But be careful! Place a metal spoon into the glass before pouring in the hot liquid to prevent cracking. Garnish with a shrimp on a pick. Sebastien Centner, director of Eatertainment Special Events, Toronto



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box