Best 3 Red Pepper Shrimp Bisque Recipes
Indulge in a culinary masterpiece that captivates your taste buds with its vibrant color and tantalizing flavors. Prepare to embark on a journey of exquisite flavors as we guide you through the art of crafting the perfect Red Pepper Shrimp Bisque. This velvety smooth bisque is a symphony of textures and tastes, where the sweetness of the shrimp harmonizes perfectly with the vibrant heat of roasted red peppers. Let us delve into the secrets of this enticing dish, uncovering the culinary techniques that transform simple ingredients into an extraordinary gourmet experience.
Here are our top 3 tried and tested recipes!
ROASTED RED BELL PEPPER BISQUE WITH SHRIMP AND ROMANO CHEESE
Categories Soup/Stew Cheese Dairy Pepper Shellfish Saut�� Lunch Shrimp Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- 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. Sprinkle basil over and serve.
RED PEPPER SHRIMP BISQUE
We cook this up in no time for a rich lunch or as a luxurious first course for a steak and salad dinner. -Stephanie Buttars, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly. , Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese.
Nutrition Facts :
SHRIMP, ZUCCHINI AND RED BELL PEPPER BISQUE
Categories Soup/Stew Milk/Cream Tomato Lunch Shrimp Bell Pepper Zucchini Fortified Wine White Wine Bon Appétit
Yield Serves 8 as first-course
Number Of Ingredients 16
Steps:
- Peel and devein shrimp; reserve shells. Coarsely chop shrimp. Place shrimp in small bowl; cover and refrigerate.
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add onion and celery. Cover and cook until tender, stirring occasionally, about 5 minutes. Add reserved shrimp shells, 3 cups cold water and next 5 ingredients. Bring liquid to boil. Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes. Strain shrimp stock; discard solids.
- Melt 4 tablespoons butter in heavy large pot over medium heat. Add flour and whisk until mixture bubbles but does not brown, about 3 minutes. Whisk in Madeira and tomato paste, then shrimp stock. Simmer until mixture thickens slightly, about 8 minutes. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Bring soup to simmer before continuing.) Mix in half and half. Cook until soup is heated through (do not boil). Season soup to taste with salt and pepper.
- Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add zucchini and red bell pepper. Sauté until vegetables are crisp-tender, about 3 minutes. Add reserved shrimp. Sauté just until shrimp are cooked through and vegetables are tender, about 3 minutes longer. Season shrimp mixture with salt and pepper.
- Spoon 1/3 cup shrimp mixture into center of each bowl. Ladle soup around shrimp mixture and serve.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your bisque. Choose shrimp that are firm and have a sweet smell. Look for red peppers that are crisp and brightly colored.
- Don't overcook the shrimp. Shrimp cook quickly, so it's important to keep an eye on them so they don't become tough. Cook the shrimp for just a few minutes, or until they are opaque and pink.
- Use a good quality seafood stock. This will add a lot of flavor to your bisque. You can either make your own seafood stock or use a store-bought brand.
- Don't be afraid to adjust the seasonings to your taste. Add more salt, pepper, or cayenne pepper if you like. You can also add a splash of lemon juice or white wine for a bit of acidity.
- Serve the bisque with your favorite toppings. Some popular options include crusty bread, crackers, or a dollop of sour cream.
Conclusion:
Red pepper shrimp bisque is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. The vibrant red color and creamy texture of the bisque make it a visually appealing dish, and the combination of shrimp, red peppers, and spices creates a flavorful and satisfying soup. Whether you serve it as an appetizer or a main course, red pepper shrimp bisque is sure to be a hit.
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