Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A friend of mine insisted I try the red bell pepper bisque at Ristorante Grano in Williamsville, a suburb of Buffalo, says Lucy Mitchell of Grand Island, New York. I did, and now I'm hoping to prepare it at home. 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 |
Directions:
1. 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.
2. 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.
3. Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.
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