5 large red bell peppers (Char under your broiler until black. Put into a paper bag and let sit for 10 minutes. Peel off the blackened skin and remove seeds.)
3 1/2 c chicken broth
1 t paprika
1 t sugar
3/4 c heavy cream
1/2 grated romano cheese
hot pepper sauce (optional)
1 T olive oil
1 lb. raw, peeled, deveined shrimp
2 T chopped fresh basil
Cut the peppers into large pieces and place into the chicken broth in a saucepan. Bring to a boil, reduce heat and simmer until tender.
Puree in a food processor until smooth.
Pour back into the saucepan. Add paprika and sugar. Simmer 5 minutes to blend the flavors. Whisk in cream and cheese. Season to taste with a dash of hot sauce and salt and pepper if wanted.
Heat 1 T oil in skillet over medium. Saute' shrimp about 3 minutes until cooked. Season with salt and pepper and chop coursely if you prefer, or leave whole. Divide into 4 serving bowls and top with the soup. Sprinkle basil over to garnish. Serve.
