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Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish Recipe

Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish Recipe

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Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish

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Ingredients:

Serving

1/4 cup olive oil, divided
1/4 cup minced garlic
1/2 cup diced onion
4 lb red bell peppers
1 cup tomatoes, diced
2 tbsp tomato paste
2 oz chicken base
2 cups water
10 leaves basil , chiffonade
1 tbsp chopped fresh thyme leaves
salt and freshly ground black pepper
cajun seasoning, to taste, about 1 tbsp
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup fresh cilantro leaves
salt and freshly ground white pepper
1/4 cup fresh lime juice
1/4 cup olive oil
2 tsp minced garlic
1 tbsp minced chives
1 tbsp cajun seasoning
8 ( u 16/20-count ) shrimp
8 ( u 30-count ) scallops
8 oz crabmeat , leg or lump
8 mussels
1 ear corn on the cob
1 - oz onion, diced
1 tbsp olive oil
2 oz zucchini, diced
1 - oz red pepper, diced
salt and freshly ground black pepper
1 tsp chiffonade fresh basil leaves

Directions:

For the soup:
Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
For the cilantro cream:
Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
For the Lime Grilled Cajun Seafood:
Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
For the Corn Hash:
Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	320.19 Kcal (1341 kJ)
Calories from fat	186.24 Kcal
		% Daily Value*
Total Fat	20.69g	32%
Cholesterol	15.68mg	5%
Sodium	1035.44mg	43%
Potassium	523.91mg	11%
Total Carbs	24.76g	8%
Sugars	9.92g	40%
Dietary Fiber	3.92g	16%
Protein	10.1g	20%
Vitamin C	201mg	335%
Vitamin A	4.5mg	151%
Iron	78.1mg	434%
Calcium	54.3mg	5%

Amount Per 100 g
Calories	69.5 Kcal (291 kJ)
Calories from fat	40.42 Kcal
		% Daily Value*
Total Fat	4.49g	32%
Cholesterol	3.4mg	5%
Sodium	224.74mg	43%
Potassium	113.71mg	11%
Total Carbs	5.37g	8%
Sugars	2.15g	40%
Dietary Fiber	0.85g	16%
Protein	2.19g	20%
Vitamin C	43.6mg	335%
Vitamin A	1mg	151%
Iron	17mg	434%
Calcium	11.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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