Sweet & Spicy Pumpkin Soup with Ale-infused Raisins and Funyon-crusted Shrimp

I’m participating in a internet version of the cooking show “Chopped” in a food group I am involved in. The first round mystery ingredients were shrimp, raisins, beer, and Funyons. A soup, salad or an appetizer had to be made. How do you like my submission  for round one?

Sweet & Spicy Pumpkin Soup with Ale-infused Raisins and Funyon-crusted Shrimp
1 tsp chili powder
1 tsp paprika
dash cayenne
1/4 cup onion, chopped
2 tbsp butter
1 can of organic pumpkin
1 tsp salt
1 tbsp sugar
1/4 tsp nutmeg
1/4 tsp ground pepper
3 cups chicken broth
1/4 cup lite cream or half and half
1/2 cup pumpkin ale (1 tbsp separated)
2 tbsp golden raisins
2 tbsp peanut oil for frying shrimp
8 large or jumbo shrimp (I only had medium so I’ll use an extra shrimp or 2)
5 large funyons, finely crushed
Sprig of dill & some broken Funyons for garnish


First crush the 5 large Funyons in a mortor & pestle or whatever your method is. Add the chili powder and paprika and mix well. Then sprinkle shrimp with the mixture and discard any extra.
Heat oil on medium high heat and brown shrimp on both sides until golden and set aside.
Bring the ale to boil, then put the raisins in, remove from heat and let it sit for 5 – 10 minutes in the ale, then drain (reserving 1 tbsp of ale) and set on paper towel.
Chop the onions and gently brown with butter in a pan. Add the pumpkin with onions to the pan.
Add the salt, sugar, nutmeg, pepper and raisins and the one tbsp of reserved ale. Slowly add chicken broth and cream; heat thoroughly, but do not boil.Serve and garnish with 3-4 shrimp, broken Funyons, pinch of chili pepper and sprig of dill. Enjoy!

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6 thoughts on “Sweet & Spicy Pumpkin Soup with Ale-infused Raisins and Funyon-crusted Shrimp

  1. Emily Pihlquist

    I can vouch for this one — surprisingly tasty! The raisins were the perfect sweet counterbalance to the cayenne and onion flavor. Shrimp were well-cooked and the use of pumpkin ale was brilliant!

    Like

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