Best 3 Red Pepper Shrimp Bisque Recipes
Indulge in a culinary journey with our tantalizing Red Pepper Shrimp Bisque, a symphony of flavors that will delight your taste buds. This creamy and flavorful soup is a harmonious blend of succulent shrimp, roasted red peppers, and a medley of aromatic herbs and spices. As you savor each spoonful, the vibrant red hue of the roasted peppers dances on your palate, while the delicate sweetness of the shrimp shines through, creating a symphony of flavors that will leave you craving more. Accompanying this bisque are three additional delectable recipes: a zesty Avocado Salsa, a refreshing Cucumber Salad, and a decadent Chocolate Mousse, each adding a unique dimension to your culinary experience. Whether you're hosting a dinner party or simply seeking a comforting meal, this collection of recipes promises an unforgettable feast for you and your loved ones. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you utterly satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
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 :
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.
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 red peppers for the best flavor. If you don't have fresh peppers on hand, you can use frozen or jarred peppers, but the flavor will be less intense.
- To easily remove the skin from the tomatoes, score an "X" on the bottom of each tomato and place them in boiling water for about 30 seconds. Then, transfer them to a bowl of cold water and the skins will slip right off.
- If you want a creamy bisque, use heavy cream or half-and-half. For a lighter bisque, use milk or vegetable broth.
- Season the bisque to taste with salt, pepper, and cayenne pepper. You can also add a pinch of smoked paprika for a smoky flavor.
- Serve the bisque hot with a crusty bread or crackers.
Conclusion:
Red pepper shrimp bisque is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover shrimp. The combination of red peppers, shrimp, and creamy broth is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give red pepper shrimp bisque a try.
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