You Asked For It: Caribbean Pumpkin Crab Bisque from GrillSmith

I enjoy the pumpkin crab soup at GrillSmith in Clearwater. I've tried similar recipes from the Internet but they are not as flavorful. Does anyone have the recipe? Thank you.

Carol Rittenhouse, Palm Harbor

Front Burner Brands communication manager Alisha dos Santos graciously shares the recipe for Caribbean Pumpkin Crab Bisque from GrillSmith in Clearwater. (Front Burner Brands owns Grillsmith, the Melting Pot and Burger 21.) While the bisque is a bit time-consuming, this dish is worth the effort. It is so delicious and reminiscent of Caribbean food. You can taste all the layers of flavor from the coconut's sweetness to the tomatoes' acidity to the richness of the crab and cream.

By the way, you will likely find Coco Lopez in the drink mixers aisle — on the other side of the market from where you will find the coconut milk. Sriracha is a Thai-style hot sauce made from chiles and garlic.

This bisque makes about 3 quarts or six 8-ounce servings and can be stored in the refrigerator for up to 3 days.

Recipe request

Nell Spirek of St. Petersburg is looking for an apple pie recipe that had a dairy ingredient included to make a sort of custard. It was a double crust pie but Nell doesn't know if the "secret" ingredient was cream, sour cream or a mixture of some sort. She hopes a reader has the answer. Doris Doyle of Seminole would like a recipe from Applebee's for diet-friendly shrimp in Asian sauce.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>MODERATE

Caribbean Pumpkin Crab Bisque

1 ½ teaspoons curry powder

2 tablespoons vegetable oil

1 small or ½ large onion, chopped

¾ cup celery, chopped

¼ cup red bell peppers, chopped

1 ½ garlic cloves

1 tablespoon fresh ginger

1 ½ tablespoons shrimp base

1 (18-ounce) can crushed tomatoes

4 tablespoons brown sugar

1 ½ anchovies

1 tablespoon Sriracha

3 cups milk

¾ tablespoon salt

¼ (15-ounce) can Coco Lopez

15 ounces pumpkin puree

1 cup heavy cream

2 tablespoons lime juice

12 ounces unsweetened coconut milk

½ pound backfin crabmeat

Place a large stock pot over medium-high heat and dry toast the curry for about 5 seconds. Be careful not to burn it.

Place the vegetable oil in the pot immediately. Add the onions and celery, cover and allow to cook for 10 to 12 minutes or until the vegetables are tender, stirring occasionally.

Add the red bell peppers, cover and cook until tender, about 5 to 7 minutes. Add garlic and ginger. Mix well.

Add the shrimp base, crushed tomatoes and brown sugar. Mix well.

Add the anchovies, Sriracha, milk and salt. Mix well and bring to a boil. Add the Coco Lopez and simmer for 5 minutes.

Add the pumpkin puree, bring to a boil and simmer for 5 minutes.

Remove from heat and mix in the cream, lime juice and unsweetened coconut milk. Puree in a blender.

Once the soup is pureed, add the crabmeat. Do not puree the soup with the crabmeat.

Finish each bowl with toasted almond slices and a dollop of cream.

Yields ¾ gallon.

Source: Alisha dos Santos, Front Burner Brands

>>MODERATE

Caribbean Pumpkin Crab Bisque

1 ½ teaspoons curry powder

2 tablespoons vegetable oil

1 small or ½ large onion, chopped

¾ cup celery, chopped

¼ cup red bell peppers, chopped

1 ½ garlic cloves

1 tablespoon fresh ginger

1 ½ tablespoons shrimp base

1 (18-ounce) can crushed tomatoes

4 tablespoons brown sugar

1 ½ anchovies

1 tablespoon Sriracha

3 cups milk

¾ tablespoon salt

¼ (15-ounce) can Coco Lopez

15 ounces pumpkin puree

1 cup heavy cream

2 tablespoons lime juice

12 ounces unsweetened coconut milk

½ pound backfin crabmeat

Place a large stock pot over medium-high heat and dry toast the curry for about 5 seconds. Be careful not to burn it.

Place the vegetable oil in the pot immediately. Add the onions and celery, cover and allow to cook for 10 to 12 minutes or until the vegetables are tender, stirring occasionally.

Add the red bell peppers, cover and cook until tender, about 5 to 7 minutes. Add garlic and ginger. Mix well.

Add the shrimp base, crushed tomatoes and brown sugar. Mix well.

Add the anchovies, Sriracha, milk and salt. Mix well and bring to a boil. Add the Coco Lopez and simmer for 5 minutes.

Add the pumpkin puree, bring to a boil and simmer for 5 minutes.

Remove from heat and mix in the cream, lime juice and unsweetened coconut milk. Puree in a blender.

Once the soup is pureed, add the crabmeat. Do not puree the soup with the crabmeat.

Finish each bowl with toasted almond slices and a dollop of cream.

Yields ¾ gallon.

Source: Alisha dos Santos, Front Burner Brands

You Asked For It: Caribbean Pumpkin Crab Bisque from GrillSmith 04/17/12 [Last modified: Tuesday, April 17, 2012 4:30am]

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