Roasted Red Pepper Bisque with Shrimp and Romano Cheese
Ingredients
5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 tsp paprika
1 tsp sugar
3/4 cup whipping cream
1/2 cup grated pecorino Romano cheese
hot pepper sauce
1 tbsp olive oil
16 large uncooked shrimp peeled, deveined, coarsely chopped
3 tbsp thinly sliced fresh basil
Yield: 4 servings
Prepatation
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 saute 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.
