Executive Chef Peter Sclafani stopped by the Passe Partout kitchen to cook Squash and Shrimp Bisque.

Here’s the full recipe for this delicious dish:

• 1 cup butter
• 1 cup onions, chopped
• 1/2 cup celery, chopped
• 1/2 cup chopped red bell pepper
• 1 Tablespoon garlic, minced
• 1 cup flour
• 2 1/2 quarts shellfish stock
• 1 cup tomatoes, peeled, seeded and diced
• 1 1/2 cups yellow squash, 1/2” dice
• 1 1/2 cup zucchini, 1/2” dice
• 1 Tablespoon thyme, fresh (1 1/2 teaspoon if dried)
• 1 bay leaf
• 1 Tablespoon Creole Seasoning
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 cups heavy whipping cream
• 2 pounds shrimp, peeled & deveined
• 1/4 cup Italian Parsley, chopped
• 1/2 cup green onions, sliced

Melt the butter in a large stockpot over medium high heat. Add the onions and cook for 2 minutes.  Add the celery and bell peppers and cook for 2 more minutes. Stir in the garlic and cook for one minute more.  Stir in the flour while stirring to make a white roux.  Cook for 2 minutes.  Slowly add in the shellfish stock while whisking.  Add the tomatoes, squash, zucchini, thyme, Bay leaf, Creole Seasoning, salt and pepper and bring to a boil.  Reduce the heat and simmer for 20 minutes. Add the cream and the shrimp and simmer for 5 minutes longer.  Taste for seasoning.  Garnish with Parsley and Green Onions when serving.
 
Serves 12.