**Recipe here originally:** [Shrimp and Red Pepper Bisque (DF)](https://arednotebook.com/2023/05/11/shrimp-and-red-pepper-bisque-df/) **Ingredients** – 1 lb of shrimp deveined, shell-on (we’ll need the shells!) – 1 large red bell peppers – 1 shallots – 4 cloves garlic – 1 medium yellow onions – 1 medium carrots – 1 stalks celery – 1 cans coconut milk – .75 cup sherry wine – 3 cups chicken stock – 1 tbsp tomato paste – 1 tbsp dairy-free butter – 2 tbsp olive oil (+ glug for red peppers) – Pinch red pepper flakes – 1/2 tbsp Paprika – 2 Bay leaves – Salt & pepper to taste – Old Bay to taste **Instructions**
**Roast Red Peppers:** 1. Pre-heat oven to 450F 2. Lightly oil red peppers and cook in the oven for 15 mins 3. Turn peppers 90 degrees so remainder can cook for another 15 mins until blackened/blistered 4. Remove from oven, tent with foil and set aside (note: you can also put them into a Tupperware with a closed lid so they will steam and make for easier peeling)
**Cook and Peel Shrimp:** 1. You can cook the shrimp one of two ways, depending on your equipment: – Steam – in a medium saucepan, bring 1/2 cup water to boil, add shrimp and cover for ~3 mins until shrimp turn pink. – Sauté – in a medium frying pan/wok/skillet, heat pan over medium-high heat, add 2 tbsp oil, sauté shrimp for 2-3 mins per side flipping once. 2. Set aside to cool
**Prep your veg** 1. Fine dice onion, celery and carrot and set aside (can be combined in one bowl) 2. Mince garlic and shallot and set aside (can be combined in another bowl, separate from onion, celery, carrot)
**Make Shrimp Stock** 1. Peel shrimp, separating shells and shrimp into two bowls 2. Sprinkle shrimp with old bay, then put into the fridge to stay cool 3. Melt 1 tbsp butter in saucepan over medium heat 4. Add shells to saucepan, sauté on medium for ~5 mins til red and vibrant 5. Add 3 cups chicken stock, 2 bay leaves, 3 smashed cloves garlic 6. Bring to boil and simmer for 25 minutes 7. Strain into clean bowl and set aside
**Start building the Bisque** 1. Add 2 tbsp olive oil to soup pot (at least 6-8 quart capacity) over medium heat 2. Sauté onion, celery, carrot, and pinch of salt til soft and fragrant about 5 mins (Note: just trying to “sweat” these veg, not caramelize) 3. Add garlic and shallots, sauté until fragrant (~2-3 mins) 4. Add sherry wine, and cook 3-4 mins until alcohol is cooked off 5. Add Strained shrimp stock, can of coconut milk, 1/2 tbsp paprika, pinch red pepper flakes 6. Mix to combine, and then set aside to cool
**Peel Red Pepper** 1. While Bisque base is cooling, peel the skins off of the red pepper, remove stem and core so you just have the flesh
**Blend together** *Note: blending hot liquids can be super dangerous as the steam released from the food can blow the top off the blender if not sufficiently cooled or safely done. There’s a great video by America’s Test Kitchen on the subject and how to do it safely.* 1. Blend cooled (warm/lukewarm is fine) soup in batches with the bell pepper to get smooth 2. Return to soup pot over medium heat to bring it back up to temperature and ensure it is well-combined
**Serve** 1. Cut shrimp into 1/2 or 1/3 pieces so they can fit onto a soup spoon 2. Pour soup into bowls and top with shrimp and Old Bay to taste 3. Pair with bread (toasted sourdough slides are my favorite)
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**Recipe here originally:** [Shrimp and Red Pepper Bisque (DF)](https://arednotebook.com/2023/05/11/shrimp-and-red-pepper-bisque-df/)
**Ingredients**
– 1 lb of shrimp deveined, shell-on (we’ll need the shells!)
– 1 large red bell peppers
– 1 shallots
– 4 cloves garlic
– 1 medium yellow onions
– 1 medium carrots
– 1 stalks celery
– 1 cans coconut milk
– .75 cup sherry wine
– 3 cups chicken stock
– 1 tbsp tomato paste
– 1 tbsp dairy-free butter
– 2 tbsp olive oil (+ glug for red peppers)
– Pinch red pepper flakes
– 1/2 tbsp Paprika
– 2 Bay leaves
– Salt & pepper to taste
– Old Bay to taste
**Instructions**
**Roast Red Peppers:**
1. Pre-heat oven to 450F
2. Lightly oil red peppers and cook in the oven for 15 mins
3. Turn peppers 90 degrees so remainder can cook for another 15 mins until blackened/blistered
4. Remove from oven, tent with foil and set aside (note: you can also put them into a Tupperware with a closed lid so they will steam and make for easier peeling)
**Cook and Peel Shrimp:**
1. You can cook the shrimp one of two ways, depending on your equipment:
– Steam – in a medium saucepan, bring 1/2 cup water to boil, add shrimp and cover for ~3 mins until shrimp turn pink.
– Sauté – in a medium frying pan/wok/skillet, heat pan over medium-high heat, add 2 tbsp oil, sauté shrimp for 2-3 mins per side flipping once.
2. Set aside to cool
**Prep your veg**
1. Fine dice onion, celery and carrot and set aside (can be combined in one bowl)
2. Mince garlic and shallot and set aside (can be combined in another bowl, separate from onion, celery, carrot)
**Make Shrimp Stock**
1. Peel shrimp, separating shells and shrimp into two bowls
2. Sprinkle shrimp with old bay, then put into the fridge to stay cool
3. Melt 1 tbsp butter in saucepan over medium heat
4. Add shells to saucepan, sauté on medium for ~5 mins til red and vibrant
5. Add 3 cups chicken stock, 2 bay leaves, 3 smashed cloves garlic
6. Bring to boil and simmer for 25 minutes
7. Strain into clean bowl and set aside
**Start building the Bisque**
1. Add 2 tbsp olive oil to soup pot (at least 6-8 quart capacity) over medium heat
2. Sauté onion, celery, carrot, and pinch of salt til soft and fragrant about 5 mins (Note: just trying to “sweat” these veg, not caramelize)
3. Add garlic and shallots, sauté until fragrant (~2-3 mins)
4. Add sherry wine, and cook 3-4 mins until alcohol is cooked off
5. Add Strained shrimp stock, can of coconut milk, 1/2 tbsp paprika, pinch red pepper flakes
6. Mix to combine, and then set aside to cool
**Peel Red Pepper**
1. While Bisque base is cooling, peel the skins off of the red pepper, remove stem and core so you just have the flesh
**Blend together**
*Note: blending hot liquids can be super dangerous as the steam released from the food can blow the top off the blender if not sufficiently cooled or safely done. There’s a great video by America’s Test Kitchen on the subject and how to do it safely.*
1. Blend cooled (warm/lukewarm is fine) soup in batches with the bell pepper to get smooth
2. Return to soup pot over medium heat to bring it back up to temperature and ensure it is well-combined
**Serve**
1. Cut shrimp into 1/2 or 1/3 pieces so they can fit onto a soup spoon
2. Pour soup into bowls and top with shrimp and Old Bay to taste
3. Pair with bread (toasted sourdough slides are my favorite)