Shrimp, Zucchini and Red Bell Pepper Bisque Recipe

Name: Shrimp, Zucchini and Red Bell Pepper Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound uncooked large shrimp; 7 tablespoons butter; 3/4 cup chopped onion; 3/4 cup chopped celery; 3 cups cold water; 2 cups bottled clam juice; 1 cup dry white wine; 2 fresh parsley sprigs; 1/4 teaspoon dried thyme; 1/4 teaspoon whole black peppercorns; 1/4 cup all purpose flour; 1/4 cup Madeira; 3 tablespoons tomato paste; 3/4 cup half and half; 1 medium zucchini, cut into 1/4-inch cubes; 1 medium-size red bell pepper, cut into 1/4-inch cubes

Servings: persons

1 pound uncooked large shrimp
7 tablespoons butter
3/4 cup chopped onion
3/4 cup chopped celery
3 cups cold water
2 cups bottled clam juice
1 cup dry white wine
2 fresh parsley sprigs
1/4 teaspoon dried thyme
1/4 teaspoon whole black peppercorns
1/4 cup all purpose flour
1/4 cup Madeira
3 tablespoons tomato paste
3/4 cup half and half
1 medium zucchini, cut into 1/4-inch cubes
1 medium-size red bell pepper, cut into 1/4-inch cubes

1
Peel and devein shrimp; reserve shells.
2
Coarsely chop shrimp.
3
Place shrimp in small bowl; cover and refrigerate.
4
Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
5
Add onion and celery.
6
Cover and cook until tender, stirring occasionally, about 5 minutes.
7
Add reserved shrimp shells, 3 cups cold water and next 5 ingredients.
8
Bring liquid to boil.
9
Reduce heat to low and simmer until liquid is reduced to 5 cups, about 30 minutes.
10
Strain shrimp stock; discard solids.
11
Melt 4 tablespoons butter in heavy large pot over medium heat.
12
Add flour and whisk until mixture bubbles but does not brown, about 3 minutes.
13
Whisk in Madeira and tomato paste, then shrimp stock.
14
Simmer until mixture thickens slightly, about 8 minutes.
15
(Can be prepared 1 day ahead.
16
Cool slightly.
17
Cover and refrigerate.
18
Bring soup to simmer before continuing.)
19
Mix in half and half.
20
Cook until soup is heated through (do not boil).
21
Season soup to taste with salt and pepper.
22
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
23
Add zucchini and red bell pepper.
24
Saute until vegetables are crisp-tender, about 3 minutes.
25
Add reserved shrimp.
26
Saute just until shrimp are cooked through and vegetables are tender, about 3 minutes longer.
27
Season shrimp mixture with salt and pepper.
28
Spoon 1/3 cup shrimp mixture into center of each bowl.
29
Ladle soup around shrimp mixture and serve.

431

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound uncooked large shrimp, 7 tablespoons butter, 3/4 cup chopped onion, 3/4 cup chopped celery, and more.

Yes, Shrimp, Zucchini and Red Bell Pepper Bisque 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.

Shrimp, Zucchini and Red Bell Pepper Bisque

How did you like this recipe?

Frequently Asked Questions