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Red Pepper Shrimp Bisque

 Red Pepper Shrimp Bisque
"Here's a soup that goes nicely with a steak and salad," comments Stephanie Buttars of Phoenix, Arizona.
2 ServingsPrep/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.
Nutritional Facts: 1-1/4 cups equals 400 calories, 28 g fat (16 g saturated fat), 224 mg cholesterol, 1,284 mg sodium,

2 of 2

Red Pepper Shrimp Bisque (continued)

Nutritional Facts: 15 g carbohydrate, trace fiber, 24 g protein.