Healing Roasted Red Pepper Bisque With Shrimp

Time to roast the Red Bell Pepper (1) . Place them on a baking sheet and roast 10 minutes, rotating to each side. Broil for the last 2-3 minutes.

In a soup pot, add the Olive Oil (1 Tbsp) , plus your Garlic (1 tsp) & Shallot (1) . Sautee the mixture on medium until fragrant. Then, add in the Shrimp (6 oz) and Water (1 Tbsp) .

Cook on medium until shrimp are pink and no longer translucent. It should not take more than 5-8 minutes if shrimp are medium size. Add in Ground Black Pepper (1/4 tsp) and Salt (to taste) and stir all together. Remove the shrimp, and place in bowl or plate.

Next, add in the Light Coconut Milk (15 fl oz) , Chicken Broth (2 cups) , Cayenne Pepper (1/2 tsp) , Dry Mustard (1/4 tsp) , Ground Ginger (1 pinch) , and Tapioca Starch (2 Tbsp) to the pot. Lightly simmer and mix all together for about 5 minutes. For a sweeter taste, add the Barbecue Sauce (1/4 cup) before blending.

Serve and garnish with Fresh Cilantro Leaves (to taste) and Jalapeño Pepper Slices (to taste) if desired. Season each bowl with more Salt and Pepper ( to taste) and Crushed Red Pepper Flakes (1 tsp) flakes to taste.