Butternut Squash Shooter

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Butternut squash shooter with poached shrimp garnish

Canapé	Fall / Winter


Yield: 12 canapés Squash Soup: 1 butternutsquash, cut into 1 dice, peeled and seeded 1 small onion, finely chopped 1 tsp garlic 1 pinch nutmeg 2 cups chicken stock, or water salt and pepper to taste Poached Shrimp: 12 pcs 21/25 black tiger shrimp, tail shell off 4 Cups of boiling water 1 Pinch of salt Juice from 1 lemon

Squash Soup: 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. 7. Set aside. (as an alternative buy Gardennay Butternut Squash Soup to speed up process) Poached Shrimp: 1. Poach shrimp in 4 cups boiling salted water, with the juice of 1 lemon. 2. Cook for 1 minute, then transfer to a bowl of ice water to chill the shrimp and stop the cooking.

Skewer the shrimp with a bamboo or steel short skewer (3 to 4 inch) and place on side of shotglass. Fill shot glass with hot soup.