Shrimp and Red Bell Pepper Bisque

4 red bell peppers
3 - 4 cups chicken stock or broth
1 t paprika
1 t sugar
3/4 c heavy cream
1/2 c fresh grated romano cheese
hot pepper sauce
1 T olive oil
1 lb. raw, peeled, deveined and coarsely chopped shrimp (easy to chop if partially frozen!)
3 T chopped fresh basil

Char the peppers under a broiler or on a grill until black. Put into a paper bag and let cool about 10-15 minutes. Peel off the black skin and seed the peppers. Julienne one of the peppers, coarsely chop the rest. Set aside the matchstick pieces and put the coarsely chopped peppers into a large pot with the chicken broth. Bring to boil. Reduce heat and simmer until the peppers are tender (5 minutes). Work in batches to puree the pepper mixture in a blender or processor until smooth. Return the puree to the saucepan or pot.

Mix in the paprika and sugar. Simmer 5 minutes. At this point you can refrigerate it for use the next day or continue on by whisking in the cream and romano cheese. Season to taste with a dash or few or hot pepper sauce, salt and pepper.

Heat the olive oil in a skillet over medium high heat. Add the reserved julienned pepper and the shrimp. Saute until the shrimp is cooked through (3 minutes) being careful not to let the shrimp clump. Dive the shrimp into 4 serving bowls. Ladle warm soup over each and sprinkle with the basil. Serve.Print Friendly and PDF