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Bisque: Roasted Red Bell, Pecorino & Prawns

post #1 of 8
Thread Starter 

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.

post #2 of 8

   oh that sounds gooood!thumb.gif

post #3 of 8
Thread Starter 

Dan Gone Fishing,

 

Thanks alot. It hit the spot.

 

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

 

Have lovely August.

Margi.

post #4 of 8

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.?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #5 of 8

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.?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 8
Thread Starter 

Chef Ed,

 

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

 

I am on the next plane !   

 

Thanks for your post.

Kind regards,

Margi.

post #7 of 8
Quote:
Originally Posted by margcata View Post

Dan Gone Fishing,

 

Thanks alot. It hit the spot.

 

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

 

Have lovely August.

Margi.

 

  Hi Margcata!

 

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

 

Dan

post #8 of 8
Thread Starter 

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.

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