Caribbean-Style Roasted Pepper Shrimp Bisque Recipe

5 from 2 votes

A recipe for rich and creamy roasted pepper shrimp bisque made with Caribbean flavors, topped with succulent seared shrimp. Big flavor!

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American, French

Keyword: Hatch Chile Peppers, recipe, shrimp, spicy

Servings:

Calories: 618kcal

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 www.newmexicanconnection.com
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

Heat a large pot to medium heat and add olive oil. Add carrots, celery and fennel. Cook about 10 minutes to soften.
Add garlic and cook about a minute, until fragrant.
Add roasted peppers and stir.
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.
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.
Heat a large pan to medium heat.
Pat the shrimp dry and set them into a mixing bowl. Drizzle with olive oil, then season with chili powder and salt and pepper.
Toss in the heated pan and cook a couple minutes per side, until the shrimp is nice and pink.
Serve the soup into bowls and top with the seared shrimp.
Garnish with reserved coconut milk and freshly chopped herbs.

Makes 4 large bowls, or 8 small servings.