Red Pepper Shrimp Bisque Recipe

5 2 5
Red Pepper Shrimp Bisque Recipe
Red Pepper Shrimp Bisque Recipe photo by Taste of Home
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Red Pepper Shrimp Bisque Recipe

Read Reviews
5 2 5
Publisher Photo
We cook this up in no time for a rich lunch or as a luxurious first course for a steak and salad dinner. —Stephanie Buttars, Phoenix, Arizona
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1-1/4 cups: 400 calories, 28g fat (16g saturated fat), 224mg cholesterol, 1284mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 24g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Red Pepper Shrimp Bisque in Cooking for 2 Spring 2005, p10

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Reviews forRed Pepper Shrimp Bisque

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MY REVIEW
Summy User ID: 1386846 63066
Reviewed Apr. 9, 2013

"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!"

MY REVIEW
Aleida User ID: 1080334 81151
Reviewed Mar. 17, 2010

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

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