Name: Shrimp Bisque
Yield: 6–8 servings
Ingredients: 3 pounds shell-on, tail-on shrimp, divided; ½ cup (1 stick) unsalted butter, divided; 4 bay leaves, divided; 4 sprigs parsley; 4 sprigs thyme; 2 large carrots, peeled, chopped; 3 celery stalks, chopped; ½ large onion, chopped; 1 leek, white and pale green parts only, chopped; 1 shallot, chopped; Kosher salt; 1 tablespoon tomato paste; ¼ cup cognac; 3 tablespoons Carolina Gold or other long-grain white rice; ¼ teaspoon cayenne pepper; ¼ cup heavy cream; ½ small butternut squash, cut into ¾-inch pieces; 2 15-ounce cans navy beans, rinsed; Chopped chives and lemon wedges (for serving)

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Photo by Laura Murray, styling by Judy Mancini

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque. This recipe is from Spring in Marietta, GA, our #7 Best New Restaurant 2017.

Recipe notes