Best 5 Roasted Red Bell Pepper Bisque With Shrimp And Romano Cheese Recipes

RED PEPPER SHRIMP BISQUE

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.

ROASTED RED PEPPER BISQUE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

ROASTED RED BELL PEPPER BISQUE WITH SHRIMP AND ROMANO CHEESE

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.

ROASTED RED PEPPER BISQUE

Steps:

• In a Dutch oven heat olive oil, add bay leaves, onions, carrots and garlic. Saute until tender. Add piment de espelette, thyme, marjoram, celery salt, black pepper and saute 1-2 minutes.
• Add Marsala wine and reduce by half. Season to taste with fine sea salt and black pepper.
• Add chicken stock, roasted red peppers, red pepper liquid and fine sugar. Stir the bisque and bring to a slow boil. Reduce to a simmer stirring for 30-minutes.
• In a sauce pan warm the heavy cream and whisk in fresh grated nutmeg. Season with sea salt and white pepper to taste.
• Whisk in the warm cream into the bisque. Add fresh basil and parsley. Whisking the bisque bring to a slow boil for 10-minutes.
• Remove the bisque from the heat and whisk in the Crème Fraiche. Puree the bisque and strain. Season with fine sea salt and white pepper to taste.
• Serve Roasted Red Pepper Bisque in warm bowls.
• Garnish with fresh parsley sprig.

PEPPERED SHRIMP ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.