Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

My boss served this soup at our staff Christmas party one year and I loved it.  She shared the recipe she found on and I got a chance to make it recently.  It turned out delicious.  This recipe is perfect as is.

Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated Pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp, peeled, deveined, coarsely chopped

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper
bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside.

Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and Pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.

Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and
shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide
shrimp mixture among 4 bowls.

Rewarm soup; ladle around shrimp mixture. Serve.


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