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Servings:

Healing Roasted Red Pepper Bisque With Shrimp

This creamy roasted red pepper bisque with Shrimp is dairy free, paleo, and totally delicious! A spicy bisque with healing immunity boosting nutrients. Perfect for cold weather or under the weather! Also a great way to get veggies into your meal.

Total Time

40min

5.0

3 Ratings

Author: Cotter Crunch

Servings:

Ingredients

•

Large Red Bell Pepper

or 2 Medium Red Bell Pepper

•

1 Tbsp

Olive Oil

•

1 tsp

Minced Garlic

•

1/4 tsp

Ground Black Pepper

•

to taste

Salt

•

Shallot

•

6 oz

Shrimp , peeled

•

1 Tbsp

Water

•

15 fl oz

Light Coconut Milk

•

2 cups

Chicken Broth

•

2 Tbsp

Tapioca Starch

•

1/2 tsp

Cayenne Pepper

•

1/4 tsp

Dry Mustard

•

1 tsp

Crushed Red Pepper Flakes

•

1 pinch

Ground Ginger

•

4 Tbsp

Barbecue Sauce

or Tangy Tomato Sauce

(optional)

•

to taste

Fresh Cilantro Leaves

•

to taste

Jalapeño Pepper Slices

Cooking Instructions

Preheat the oven to 475 degrees F (250 degrees C).

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.

Let them cool for a while, then remove their skin and stem.

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 (4 Tbsp) before blending.

Place liquid and roasted red pepper in a blender (or use an immersion blender) and blend until creamy.

Add the soup back to stock pot. Bring to light boil. Add shrimp back in last and keep warm until ready to serve.

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.

Author's Notes

For a quicker option, you can use precooked shrimp & add it at end of cooking the bisque.

Nutrition Per Serving

CALORIES

184

FAT

10.9 g

PROTEIN

9.5 g

CARBS

13.3 g