Butternut Squash Shrimp Bisque

Ingredients

• Stock
• 2 tablespoons unsalted butter
• 1 pound fresh, shell-on shrimp, shells and meat separated
• 2 quarts water
• 3 sprigs fresh thyme
• 3/4 cup dark Jamaican rum, such as Myers
• 1 Vidalia onion, quartered
• Zest of 2 limes
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Bisque
• 2 tablespoons extra-virgin olive oil
• 1 cup roughly chopped celery
• 2 cups roughly chopped Vidalia onions
• 2 cups roughly chopped carrots
• 5 large garlic cloves, roughly chopped; plus 1 clove, finely minced
• 1 Habanero chile, deveined and deseeded
• 3 sprigs fresh thyme, leaves removed
• 4 cups peeled, cubed butternut squash
• 3 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Old Bay Seasoning
• 1/2 cup full-fat coconut milk
• 2 tablespoons dark rum
• 2 teaspoons unsalted butter

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