Shrimp and Butternut Squash Bisque

2 tablespoons olive oil
2 pounds shell-on shrimp, peeled and deveined, shells reserved
6 cups heavy whipping cream
2 bay leaves
3 tablespoons unsalted butter
1 ½ cups yellow onion, small dice
1 cup carrot, peeled and cut into 1/2-inch cubes
¼ cup shallot, small dice
2 teaspoons fresh garlic, minced
4 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
2 cups chicken or seafood stock
1 tablespoon kosher salt
¼ teaspoon white pepper
¼ teaspoon cayenne pepper
¼ cup orange juice
6 ounces thick-cut bacon, 1/4-inch dice
1 pound lump crab meat, shells removed
¼ cup chives, chopped

** Recipe from the upcoming book “Robert St. John’s Mississippi Christmas” due out this fall.

In a three-quart saucepot, heat the olive oil over medium-high heat. Stir in the shrimp shells and sauté until the shells are bright orange, about five minutes. Pour the cream over the shells, add the bay leaves, and simmer on low for five minutes. Remove from the heat and allow the shells to steep while preparing the rest of the bisque.

In a six-quart stockpot, heat the butter over medium heat. Stir in the onions and carrots and sauté for five minutes, until the onions are translucent. Add the shallots, garlic, and butternut squash. Cook for three more minutes, stirring occasionally.

Pour the stock over the vegetables and cover the pot with a lid. Steam for seven to eight minutes, until the squash begins to soften.

Strain the cream over the squash mixture, pressing on the shrimp shells to extract as much flavor as possible. Discard the shells and bay leaves. Bring the soup to a simmer and continue cooking for seven to eight minutes, until the squash is fully tender.

Add the salt, white pepper, cayenne pepper, and reserved peeled shrimp. Simmer for six more minutes and remove from the heat. Allow the soup to cool for 10 minutes before pureeing.

Puree the soup in a blender or food processor until smooth. Stir in the orange juice and hold warm while preparing the garnish.

In a medium-sized skillet over medium heat, cook the bacon until golden brown and crispy. Drain the grease and add the crab meat to the pan. Cook just until the crab is warmed through. Remove from the heat and stir in the chives.

Pour the bisque into serving bowls and top with the bacon and crab mixture. Serve immediately.