Large cookies with an icing that is split 50/50 between white and chocolate.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium red bell pepper, chopped
- ½ cup chopped yellow onion
- ½ pound cooked or raw shrimp, tails removed, cut in pieces
- 2 cups fat-free half-and-half
- 1 cup no-salt-added tomato sauce
- ¼ teaspoon hot chile sauce, or to taste
- salt and freshly ground black pepper to taste
- 1 teaspoon butter
- ¼ cup grated fresh Parmesan cheese
Instructions
- In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
- Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
- Repeat with remaining mixture. Sprinkle on Parmesan cheese.
- Optional garnishes: herbs and additional shrimp.
- Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 235 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I wasn’t able to get the right rich consistency but it turned out great. I didn’t have tomato sauce so I blended canned tomatoes with Chile. It was a bit spicy, my husband loved. I skipped the butter. Will definitely do again
Easy and delicious. Will be making this again and again
first time I made it.. I followed the recipe to the letter and it exploded out of my blender and burnt me. so I got an immersion blender and the taste is good, but it comes out gritty. any advice on how not to make it gritty would be good.
I had to improvise a bit: jarred smoked red bell peppers because I didn’t have fresh on hand; half whipping cream and half chicken broth replaced the half and half. Turned out great!
Delicious!
I liked it. I made a couple minor tweaks. I used regular Half and Half. I cooked the shrimp before I added it. All and all is was very good!
Great flavor. Made exactly as recipe states. Deep flavor from slow cooking red peppers/onions for 15-20 minutes. Simple and light. My only problem personally was blending the soup in the food processor and it exploding all over every time I pulsed. Note that when this soup is hot, and probably due to the half and half, it will foam when pulsed (like milk in a frother). Figured out I could do extremely short pulses and it wouldn’t explode. Worth figuring out, I will definitely be making it again. My 2yo loves shrimp and loves soup, so this was a big hit with her!
Worth the effort. This bisque is as good as it gets when it comes to shrimp bisque. My go-to when I want to serve something impressive. I would say you need to cut way back on the paprika. The one time I used that massive quantity it left a very bitter aftertaste that was pretty much impossible to counter balance.
This is a great bisque!! I didn’t have red bell peppers so I used chopped pimentos instead. I also didn’t have any hot sauce, so I added a touch more pepper than I normally would, a little onion powder and some ground Cayenne, which worked out just fine.
Perfect as-is. I make changes to most everything, but not this.
Yum Yum Good
Very good!
Had more green than red pepper on hand but it turned out to be delicious. Will make it again.
I love this soup!! I did add a clove of garlic, used sauce from chef John’s tomato sauce recipe & did not purée. A definite favorite!
Super easy and absolutely delicious! I followed the recipe and would add more shrimp next time, only because we love shrimp! I also seasoned the shrimp with Old Bay before I sauteed them, and added a few dashes of it to the bisque while simmering. If you do that, you won’t need much, if any, salt. We live a few miles from Gulf Shores and can get fresh shrimp at the local seafood markets, so I can see this bisque becoming a frequent favorite! ??
It was delicious, substituted, one pint of Vanilla Silk Almond Creamer(non dairy), instead of 1/2 & 1/2. Threw everything into a sauce pan(12 oz package of raw, shelled, tail-off shrimp). Cooked-it for 20 min on low, since cream tended to rise-up in pan, then blended-it for 2 min, then poured into 3 bowels. I’ll be making-it again, in 2 days, since I have another package of shrimp, and creamer.
Easy and very good. I used the Extra Small Shrimp and no need for the procedure or blender.
Add garlic, less red pepper, add uncrushed shrimp after you blend, more salt, more spices
Don’t let the fact that this is such a simple recipe throw you, it is delicious! I did some slight modifications: I decreased the onion to a quarter of a good sized one and increased the red pepper by half, as I notice someone else did. Also used real half and half- come on- if I were going to make this weekly I’d go with the non-fat (which seems like an oxymoron to me, but otherwise…. I also left off the parmesan. I love cheese of any kind on just about everything , but this just doesn’t need it, IMHO. I also left off the butter – if you use real half and half you really really don’t need it! Probably wouldn’t even use it with the fake stuff. Now, I did cap the bowls with puff pastry, because this is what one of my favorite restaurants does with their lobster bisque and boy, does that work well in both recipes.
Really good stuff – added 2 tablespoons diced cilantro, 3 small diced cloves of garlic and one small diced tomato to the mix while sauteeing – sauteed the shrimp in garlic butter before adding – used 2 tablespoons of franks red hot sauce in the sauce mix – added fresh grated parmesan to the mix before blending and then served on top of half a bowl white rice with two whole shrimp, some diced cilantro and freshly grated parmesan to top the whole thing off… will make again and again!
Thanks for the recipe! I did 1 c beef broth and 1 cup Greek yogurt instead of the 2 c half-and-half. I pureed the soup and used 1/2 c cheddar instead of 1/4 c Parmesan. Otherwise I made as written. Very quick to make.