Roasted Red Bell Pepper Bisque With Shrimp And Romano Cheese

Recipe Ingredients

5		Red bell peppers (large)
3 1/2 cups	829ml	Chicken stock
		= (or canned low-salt chicken broth)
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Sugar
3/4 cup	177ml	Whipping cream
1/2 cup	73g / 2.6oz	Grated pecorino Romano cheese
		Hot pepper sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
16 tablespoons	240ml	Uncooked shrimp - peeled, deveined, (large)
		And coarsely chopped
3 tablespoons	45ml	Thinly-sliced fresh basil

Recipe Instructions

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 saute 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.

Source:
Bon Appetit, March 2000

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