Butternut Squash Soup With Star Anise And Ginger Shrimp - cooking recipe

Ingredients

24 large shrimp, in shell peeled, leaving tail and first segment of shell intact, and deveined (about 1 lb.)
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1 garlic clove, thinly sliced
3 whole star anise
2 tablespoons margarine
1 3/4 lbs butternut squash, peeled, seeded, and and cut into 1/2 inch pieces (5 cups)
4 cups chicken broth
2 cups water
1/4 teaspoon salt
1 tablespoon vegetable oil
fresh cilantro stem (to garnish)

Preparation

Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes.
Cook shallot, garlic, and anise in butter in a 3-quart heavy saucepan over moderate heat, stirring until shallot is softened, about 5 minutes.
Add squash, stock, and water and simmer uncovered until squash is very tender, about 20 minutes.
Remove star anise.
Puree soup in 2 batches in a blender until smooth, about1 minute per batch, then transfer to cleaned pan and keep warm, covered.
Sprinkle shrimp with salt.
Heat oil in a large skillet over moderately high heat until hot but not smoking, then saute shrimp in 2 batches, stirring until just cooked through, about 3 minutes per batch, transferring to paper towels.
Bring soup to a simmer and season with salt and pepper.
Divide among 8 bowls and mound 3 shrimp in each bowl.
Garnish with cilantro sprigs.