Chili Pepper Madness

December 18, 2015

Caribbean-Style Flame Roasted Pepper Bisque with Seared Shrimp

Caribbean-Style Flame Roasted Pepper Bisque with Seared Shrimp Caribbean-Style Flame Roasted Pepper Bisque with Seared Shrimp

This post is sponsored by New Mexican Connection. Rich and smoky flame roasted chili peppers straight from New Mexico.

We have a fairly obvious perspective here at Chili Pepper Madness. Our name alone implies that we’re flat out crazy for chili peppers, which is true, though it is more appropriate to say we’re in love with deep, bold flavors. It just so happens that most peppers HAVE deep, bold flavors, particularly when you treat them properly. Major goal here. You have to do it right. 

“The New Mexican Connection” is a company doing it right. I mean RIGHT. Being Midwesterners in the crazy state of Illinois, our seasons limit our growing season. Also, many of the local stores available to us only carry limited chili pepper choices. That is why it is great to have a resource like “The New Mexican Connection”, especially when you want flame roasted peppers delivered straight to your door.

These peppers were grown directly in New Mexico, where the soil and growing conditions are ideal as well as one-of-a-kind unique. You can’t get peppers that taste like these anywhere else. I was ITCHING to make a creamy soup, a bisque really, that focuses heavily on roasted peppers, and that is exactly what we did when I received the huge batch of flame roasted “Big Jim” peppers. “Big Jim” peppers are HUGE and very tasty. You can learn more about Big Jim chili peppers here. They were roasted whole and delivered frozen in airtight freezer bags. Good thing, they still had the peels on them, sealing in that awesome smoky roasted flavor and protecting the meat of the peppers. The skins slide right off when you’re ready to go.

Caribbean-Style Flame Roasted Pepper Bisque with Seared Shrimpv

Once I smelled these bad boys, I knew I had to go with a Caribbean flair. Coconut is a flavor that both compliments and stands up to the incredibly bold taste of rich roasted chili peppers. I also included a bit of homemade Scotch Bonnet powder that I made from dehydrated Scotch Bonnets, but you can use milder peppers if you want to keep the heat down. Or, try a nice Cajun or Caribbean blend. Don’t worry, the roasted Big Jim’s will stand up to the heat and extra seasonings.

This is a very roasted pepper forward bisque recipe. The heat from the Scotch Bonnet comes through, as does the subtle flavor of the coconut milk, though as mentioned, you can easily tone down the heat with other chile seasonings.

Last but not least…don’t forget the shrimp! Lightly seasoned and seared shrimp rounds off this bisque to give a bit of substance to each bite. If you’re shrimp crazy, double the amount, chop them and stir them into the final bisque. You’ll get a nice and chunky result. I seared ours and set them into the center of the bowl. They looked so good there.

Caribbean-Style Flame Roasted Pepper Bisque with Seared Shrimp

Get your own flame roasted chile peppers from the New Mexican Connection and see for yourself. Here is the New Mexican Connection web site and order page. Enjoy!

Caribbean-Style Flame Roasted Pepper Bisque with Seared Shrimp


  • 3 tablespoons olive oil
  • 1 medium carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 bulb fennel, chopped
  • 2 cloves garlic, minced
  • 1 pound roasted peppers, peeled and chopped – we used Roasted Big Jim Peppers from
  • 1 tablespoon Scotch Bonnet powder (Or you can use either a milder chili powder or even a nice Cajun blend)
  • Salt and pepper to taste
  • 2 cups seafood stock (chicken stock is OK to substitute)
  • 1 14-ounce can coconut milk
  • Fresh herbs for garnish
  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 1 teaspoon red chili powder
  • Salt and pepper to taste

Cooking Directions

  1. Heat a large pot to medium heat and add olive oil. Add carrots, celery and fennel. Cook about 10 minutes to soften.
  2. Add garlic and cook about a minute, until fragrant.
  3. Add roasted peppers and stir.
  4. Add your seasonings, salt and pepper to your tastes, along with stock and coconut milk. Reserve a bit of the coconut milk if you’d like to use it as a garnish. Bring to a light boil, then reduce heat and simmer 20-30 minutes.
  5. Blend with a stick blender, or transfer it in batches to a food processor or blender. Blend until smooth. Keep heated while you prepare the shrimp.
  6. Heat a large pan to medium heat.
  7. Pat the shrimp dry and set them into a mixing bowl. Drizzle with olive oil, then season with chili powder and salt and pepper.
  8. Toss in the heated pan and cook a couple minutes per side, until the shrimp is nice and pink.
  9. Serve the soup into bowls and top with the seared shrimp.
  10. Garnish with reserved coconut milk and freshly chopped herbs.
  11. Makes 4 large bowls, or 8 small servings.

Don't Stop Here! How About Some More Chili Pepper Recipes and Info?

1 comment

  • Comment Link Jake Dathe October 26, 2016 posted by Jake Dathe

    Omg absolutely delish! So much flavor popping out! I used tilapia fillets instead of shrimp. Grilled some jalapeños and tilapia on some low and slow charcoal really brought this all together

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