Butternut Squash Shooter with Poached Shrimp Recipe
Butternut Squash Shooter with Poached Shrimp
Flavors of Canada
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: About 30 minutes

Difficulty: Easy
Chef's Note

 The Art of Entertaining
For a party or buffet, serve the soup in glasses. But be careful! Place a metal spoon into the glass before pouring in the hot liquid to prevent cracking. Garnish with a shrimp on a pick.

Sebastien Centner, director of Eatertainment Special Events, Toronto
For 12 shooters

Butternut squash soup
- Butternut Squash, in 2 cm (3/4") dice, peeled and seeded
- 1 small onion, finely chopped
- 1 tsp. garlic
- A pinch of nutmeg
- 500 ml (2 cups) chicken broth or water
- Milk or cream as needed
- Salt and pepper to taste

Poached shrimp
- 12 black tiger Shrimp, peeled
- 1 liter (4 cups) boiling water
- Salt
- Juice of 1 lemon
  1. Prepare soup by sweating onion and garlic in 1 tbsp butter.
  2. Add squash and stir until onions are translucent.
  3. Add chicken stock, salt and pepper and nutmeg.
  4. Stir and cook until squash is soft.
  5. Using a hand blender, puree soup to a fine puree.
  6. Add more liquid if needed. Set aside.

Poached Shrimp

  • 12 pcs 21/25 black tiger shrimp, tail shell off
  • 4 cups boiling water
  • 1 pinch salt
  • Juice from 1 lemon


  1. Poach shrimp in 4 cups boiling salted water, with the juice of 1 lemon.
  2. Cook for 1 minute - or less depending of the size - and transfer to a bowl of ice water to chill the shrimp and stop the cooking.


  1. Skewer the shrimp and place on side of shot glass.
  2. Fill shot glass with hot soup.
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