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Roasted Red Bell Pepper Bisque With Shrimp And Romano Cheese


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  • 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
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon olive oil
  • 16 large uncooked shrimp peeled, deveined, and coarsely chopped
  • 3 tablespoons thinly-sliced fresh basil


Servings 4


Step 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.

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.

Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.

This recipe yields 4 servings.

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