Roasted cantaloupe and shrimp bisque
Roast
Roasting
I had a delicious calzone topped with a balsamic roasted cantaloupe and arugula at Portland's Oven and Shaker recently. I had never had nor thought of roasted cantaloupe, but it was surprisingly good -- it still tasted like melon, but deeper and almost squash-like. I knew I wanted to incorporate it into a sweet and savory dish, but I didn't have much direction. <br /> <br />The shellfish contest got me to thinking, “how can I use roasted canteloupe with shellfish?” I tried it with crab in a salad and was underwhelmed, so I decided to use it in a soup. The color reminded me of shrimp bisque, so that's the direction I went. I didn't want the base to be overly fishy, so I went with chicken stock. The resulting soup was mildly sweet with a little bit of spice. The shrimp and cantaloupe flavors balanced each other out, while the addition of a little bacon, cayenne, allspice, and sherry vinegar rounded everything out. Give it a try for your next fancy dinner party.
Share:
0
27
0
Comments