Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1/4 cup olive oil, divided |
1/4 cup minced garlic |
1/2 cup diced onion |
4 pounds red bell peppers |
1 cup tomatoes, diced |
2 tablespoons tomato paste |
2 ounces chicken base |
2 cups water |
10 leaves basil, chiffonade |
1 tablespoon chopped fresh thyme leaves |
salt and freshly ground black pepper |
cajun seasoning, to taste, about 1 tablespoon |
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 teaspoons minced garlic |
1 tablespoon minced chives |
1 tablespoon cajun seasoning |
8 (u 16/20-count) shrimp |
8 (u 30-count) scallops |
8 ounces crabmeat, leg or lump |
8 mussels |
1 ear corn on the cob |
1 -ounce onion, diced |
1 tablespoon olive oil |
2 ounces zucchini, diced |
1 -ounce red pepper, diced |
salt and freshly ground black pepper |
1 teaspoon chiffonade fresh basil leaves |
Directions:
1. For the soup:
2. 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.
3. 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.
4. Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
5. For the cilantro cream:
6. 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.
7. For the Lime Grilled Cajun Seafood:
8. 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.
9. For the Corn Hash:
10. 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.
11. 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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