Thanksgiving weekend is all about gathering with your friends and family and eating delicious food. Now that it's Tuesday... what do you do with all of the leftovers?
Simple! You create new dishes with all those yummy thanksgiving flavours.
Since we're seafood obsessed, this savoury and perfectly spiced pumpkin soup from the weekend pairs well with the delicate, sweet taste of shrimp. Here's a quick and easy way to make a 'Pumpkin and Shrimp Soup'.
For this recipe, you'll need a serving of leftover pumpkin soup and a serving of shrimp. Depending on the size of the shrimp, you can add about 4-6 shrimp on the medium to large size. You can use peeled and deveined shrimp or deveined shrimp with shell and/or tail on. Shrimp with the shell on adds more flavour to the shrimp while cooking. If you decide to use shrimp that is deveined with a tail or shell on, once it is cooked, let the shrimp cool for a few minutes so that you do not burn yourself. Peel the shell/cut the tail off, so you end up with peeled shrimp.
Preparation and Cooking:
In a pot, warm up the leftover pumpkin soup on a medium-low heat. Cover the pot and stir occasionally.
In a separate skillet, heat a tablespoon of olive oil over medium-high heat. Add the shrimp. Season the shrimp with salt, black pepper and garlic powder. Sauté the shrimp until pink and opaque. Shrimp starts off grey looking and will gradually turn pink and opaque as they cook through. Stir the shrimp occasionally, until the flesh of the shrimp is totally pink and you don't see any more grey colour. Depending on the size of the shrimp, it will take about 6 to 8 minutes to cook.
Make sure that the shrimp is cooked to an internal temperature of 165°F before consumption.
Pour the warm soup into a bowl, add a spoon full of the cooked shrimp on top, sprinkle some fresh parsley and enjoy!