Roasted Red Bell Pepper Bisque - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Roasted Red Bell Pepper Bisque


Roasted Red 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 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


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.

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