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Red Pepper Shrimp Bisque Recipe

Red Pepper Shrimp Bisque Recipe photo by Taste of Home

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"Here's a soup that goes nicely with a steak and salad," comments Stephanie Buttars of Phoenix, Arizona.

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Red Pepper Shrimp Bisque Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1 cup chicken broth
1 jar (7 ounces) roasted sweet red peppers, drained
1/2 teaspoon sugar
1/2 teaspoon paprika
1 cup coarsely chopped cooked shrimp (6 ounces)
1/2 cup heavy whipping cream
1/4 cup grated Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce

Directions

In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly.
Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese. Yield: 2 servings.

Nutritional Analysis: 1-1/4 cups equals 400 calories, 28 g fat (16 g saturated fat), 224 mg cholesterol, 1,284 mg sodium, 15 g carbohydrate, trace fiber, 24 g protein.

Originally published as Red Pepper Shrimp Bisque in Cooking for 2 Spring 2005, p10

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Reviews for Red Pepper Shrimp Bisque

Red Pepper Shrimp Bisque

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Reviewed on Apr. 09, 2013 by Summy

Oh my! This recipe was off the charts! I didn't have any chicken broth, so I used half of one of those Knorr vegetable cubes dissolved in hot water. I used half and half cream instead of whipping cream, to cut down the calories a bit. I served this with slices of toasted olive bread, and a brownie for dessert. This is my favorite soup ever. Restaurant quality! Thank you!

Reviewed on Mar. 17, 2010 by Aleida

I loved this soup. I didn't have any paprika in the house so I used cayenne pepper. Still very good. Thanks for sharing.