Best 3 Shrimp Zucchini And Red Bell Pepper Bisque Recipes
Indulge in a symphony of flavors with our enticing Shrimp, Zucchini, and Red Bell Pepper Bisque. This creamy and delectable soup is a delightful harmony of fresh, vibrant ingredients that will tantalize your taste buds.
With succulent shrimp, tender zucchini, and crisp red bell peppers swimming in a velvety broth, this bisque offers a delightful medley of textures and flavors. Each spoonful is an explosion of seafood sweetness, earthy goodness, and a hint of natural sweetness from the bell peppers.
Accompanying this exquisite bisque are three additional recipes that offer variations on this classic dish. The Roasted Red Pepper and Tomato Bisque brings a smoky, tangy twist, while the Creamy Zucchini Soup provides a lighter, more refreshing option. And for those who prefer a vegan alternative, the Roasted Butternut Squash Soup delivers a rich, nutty flavor that's equally satisfying.
Whether you're a seafood enthusiast or a lover of creamy vegetable soups, this collection of recipes has something to offer every palate. Dive into the culinary adventure and discover your new favorite bisque today!
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.
ROASTED RED PEPPER BISQUE
Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.-Mary Zettlemaier, Chelsea, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings (2 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 7g protein.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
- Choose the Right Shrimp: For the best flavor and texture, use fresh or frozen wild-caught shrimp. Avoid using pre-cooked shrimp, as they can be tough and rubbery.
- Cook the Shrimp Properly: Shrimp cooks very quickly, so it's important to not overcook it. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
- Use a Good Quality Broth: The broth is the base of the bisque, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or shrimp broth.
- Don't Skimp on the Vegetables: The vegetables add flavor, texture, and nutrients to the bisque. Make sure to use fresh, high-quality vegetables.
- Season to Taste: Taste the bisque before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or cayenne pepper.
Conclusion:
This shrimp, zucchini, and red bell pepper bisque is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It's also a great way to use up leftover shrimp. The bisque is creamy and flavorful, with a hint of sweetness from the zucchini and red bell pepper. It's sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
