Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese Recipe

Name: Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large red bell peppers; 3 1/2 cups chicken stock or canned low-salt chicken broth; 1 teaspoon paprika; 1 teaspoon sugar; 3/4 cup whipping cream; 1/2 cup grated pecorino Romano cheese; Hot pepper sauce; 1 tablespoon olive oil; 16 large uncooked shrimp, peeled, deveined, coarsely chopped; 3 tablespoons thinly sliced fresh basil

Servings: persons

5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp, peeled, deveined, coarsely chopped
3 tablespoons thinly sliced fresh basil

1
Char red bell peppers over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag.
3
Let stand 10 minutes.
4
Peel and seed peppers.
5
Cut 1 pepper into matchstick-size strips and set aside.
6
Coarsely chop remaining 4 peppers.
7
Combine chopped peppers and stock in heavy large saucepan.
8
Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes.
9
Working in batches, puree soup in blender until smooth.
10
Return puree to saucepan.
11
Mix in paprika and sugar.
12
Simmer 5 minutes to blend flavors.
13
(Can be prepared 1 day ahead.
14
Cover bell pepper strips and soup separately and refrigerate.)
15
Whisk in cream and pecorino Romano cheese.
16
Season to taste with hot pepper sauce, salt and pepper.
17
Heat 1 tablespoon oil in medium skillet over medium-high heat.
18
Add reserved bell pepper strips and shrimp and saute until shrimp are cooked through, about 3 minutes.
19
Season with salt and pepper.
20
Divide shrimp mixture among 4 bowls.
21
Rewarm soup; ladle around shrimp mixture.
22
Sprinkle basil over and serve.

1036

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 large red bell peppers, 3 1/2 cups chicken stock or canned low-salt chicken broth, 1 teaspoon paprika, 1 teaspoon sugar, and more.

Yes, Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

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