Bisque: Roasted Red Bell, Pecorino & Prawns

Discussion in 'Recipes' started by margcata, Aug 20, 2012.

  1. margcata

    margcata Banned

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    This lovely bisque recipe was given to me by the Chef of Restaurant Grano, in Williamsville, New York, close to Buffalo.

    5 large red bell peppers

    3 1/2 cups chicken stock

    1 tsp. paprika

    1 scant tsp. sugar

    3/4 cups cream

    1/2 cup of Pecorino Romano or Pecorino Sardo cheese

    Piquant dry red chili flakes  

    1 tblsp. Evoo

    16 large fresh prawns ( shrimps )

    3 tblsps.finely minced Basil Herb

    1. char the bell peps over gas flame or in broiler until blackened on all sides

    2. enclose in brown paper bag and let stand 10 mins.

    3. peel and seed the bell peps

    4. cut 1 pepper into match stick strips and set aside

    5. combine peppers and stock in large pot and simmer until peps are tender, 5 mins. - 6 mins.

    6. work in batches: purèe to blender smoothness

    7. return purèe to sauce pan & add the Paprika and the sugar and simmer 5 mins to blend the flavors

    8. whisk in the cream and Pecorino and season to taste with chili pepper and the sa

    9. add the bell pep strips to sauté and season with salt and freshly ground white, green, rose and black pepper and add the shrimp and sauté 3 mins. until cooked and coral pink in color

    10. drain the shrimp and bell pepper from the oil

    11. heat the soup and ladle the shrimp combination into the soup

    12. sprinkle basil over and serve with hot crusty oven warm bread and a glass of Rosé sparkling wine or Prosecco sparkling white wine.

    Enjoy.

    Margaux Cintrano.
     
  2. gonefishin

    gonefishin

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       oh that sounds gooood!/img/vbsmilies/smilies/thumb.gif
     
  3. margcata

    margcata Banned

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    Dan Gone Fishing,

    Thanks alot. It hit the spot.

    Do you prepare a lobster & / or shrimp Bisque with another slant ?

    Have lovely August.

    Margi.
     
  4. chefedb

    chefedb

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    My kind of meal with a crispy loaf of bread. Think this would work with stock from shrimp shells and backs, cause I have in my freezer.?
     
    Last edited: Aug 21, 2012
  5. chefedb

    chefedb

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    YUM  YUM ,My kind of meal with just a loaf of crispy bread. Do you think this would work with shrimp stock as I have a load of shrimp shells in my freezer.?
     
  6. margcata

    margcata Banned

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    Chef Ed,

    Definitely ... Great idea for your shrimp & your shrimp stock ...

    I am on the next plane !   

    Thanks for your post.

    Kind regards,

    Margi.
     
    Last edited: Aug 21, 2012
  7. gonefishin

    gonefishin

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      Hi Margcata!

        I normally equate Bisque with lobster or crap. Shrimp bisque sounds really good, for some reason it never occured to me???

    Dan
     
  8. margcata

    margcata Banned

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    Dan,

    Firstly, this recipe can work with Crab, Lobster and / or Shrimp exemplary.

    Let me know how it goes. Chef Ed had mentioned he was going to try it yesterday.

    All my best for a fabulous August,

    Margi.