Pepper Pot With Shellfish And Squash Recipe

Name: Pepper Pot With Shellfish And Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts chicken stock; 1 bottle white wine; 1 stick unsalted butter; 3 cups sliced leeks (white part only); 2 butternut squash, peeled, seeded and cut in 1-inch cubes; 1 cup rice; 2 tablespoons grated fresh ginger; 2 teaspoons minced habaneros; 2 heaping tablespoons tomato paste; 1 cup heavy cream; 1/2 teaspoon ground nutmeg; 1 pound veal, poached and cubed; 1/2 pound peeled shrimp; 1/2 pound bay scallops; 1 cup shucked oysters; Salt and pepper to taste

Servings: persons

3 quarts chicken stock
1 bottle white wine
1 stick unsalted butter
3 cups sliced leeks (white part only)
2 butternut squash, peeled, seeded and cut in 1-inch cubes
1 cup rice
2 tablespoons grated fresh ginger
2 teaspoons minced habaneros
2 heaping tablespoons tomato paste
1 cup heavy cream
1/2 teaspoon ground nutmeg
1 pound veal, poached and cubed
1/2 pound peeled shrimp
1/2 pound bay scallops
1 cup shucked oysters
Salt and pepper to taste

1
In a large stockpot, simmer chicken stock and wine for 5 minutes.
2
In a large skillet, melt butter and saute leeks until softened.
3
Transfer to pot with squash, rice, ginger, habanero and tomato paste, and bring to a boil.
4
Lower heat, and simmer 40 minutes.
5
Puree soup in blender or food processor in batches, then return to pot.
6
Add cream and nutmeg, then veal and shellfish.
7
Bring to a boil just to cook shellfish.
8
Season with salt and pepper to taste, and serve.

1128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 quarts chicken stock, 1 bottle white wine, 1 stick unsalted butter, 3 cups sliced leeks (white part only), and more.

Yes, Pepper Pot With Shellfish And Squash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper Pot With Shellfish And Squash

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