From: Executive chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ. Yield: 6 servings. 1 cup roasted pumpkin puree (canned pumpkin or roasted butternut squash may be substituted) 11⁄2 cups shrimp or chicken stock 1 cup reduced shrimp or shellfish cream (11⁄2 cups heavy cream) 6 oz. dry sherry 1 sprig thyme 1 medium onion, diced to taste, ground ginger, allspice, cloves, nutmeg and cinnamon 1 Tbsp. butter 11⁄2 Tbsp. olive oil 1 tsp. minced chives to taste, salt and pepper 6 roasted mini ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.