Roasted Red Pepper-Shrimp Bisque

Awhile back I helped in the kitchen at my husband’s cousin’s wedding open house. The food was magnificent. Among my favorites, was a bisque made from roasted red peppers. Since I couldn’t find my recipe tonight…..I had to come up with something because I had to have me some bisque! I do remember the original recipe was very rich with the addition of heavy cream and Pecorino-Romano cheese. I left those out this time around. I wanted something a bit lighter, but still with a little creaminess. I added a little sour cream at the end. Just right.

Roasted Red Pepper-Shrimp Bisque
Serves 4, adapted from Epicurious.com

Ingredients:
1/2-1 lb. shrimp, peeled and deveined (I used frozen with tails on)
1 Tbsp. oil–either canola, olive, grape seed, soybean
1 jar roasted red peppers, drained and rinsed (or 2-3 fresh roasted peppers*)
1 small can tomato paste
4 cups chicken stock
dash hot sauce–your choice, my fave is Frank’s
juice of 1/2 lemon
optional garnish: sour cream

Instructions:
Heat a non-stick skillet over high heat. Add 1 Tbsp. oil. When the oil is hot, add the shrimp. Saute until the shrimp is cooked, but not overcooked. Remove the shrimp from the pan. Pull off the tails, if still on, and roughly chop the shrimp.

Using a blender or food processor, puree the roasted red peppers and 1 cup of the chicken stock. Add the rest of the chicken stock and continue processing until smooth. Heat the puree in a large 3 quart pot. Add the tomato paste and whisk until smooth. Add the hot sauce and lemon juice. Simmer for a few minutes to blend the flavors. Taste and adjust seasonings.

To serve:
Ladle hot soup into four large shallow bowls. If desired, top soup with a dollop of sour cream (not fat-free) and stir until smooth. Divide the chopped shrimp evenly between the four bowls. Serve.

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7 Comments

  1. That sounds delicious! It’s been soup weather here in Philly recently, and I might have to give the recipe a try!

    I really like the idea in the above comments of blanching shrimp shells in chicken stock to get a shellfish-ish stock.

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