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.
1 Red Bell Pepper
1 Tbsp Olive Oil
1 tsp Dried Minced Garlic
to taste Salt and Pepper
6 oz Shrimp
1 Tbsp Water
15 fl oz Light Coconut Milk
2 can Chicken Broth
2 Tbsp Tapioca
1/2 tsp Cayenne Pepper
1/4 tsp Dry Mustard
1 tsp Crushed Red Pepper Flakes
1 pinch Ground Ginger
1/4 cup Barbecue Sauce
First roast your Red Bell Pepper. Preheat oven to 475F, and place 1-2 red pepper on baking sheet. Roast pepper for 10 minutes rotating to each side.
Broil last 2-3 minutes. Remove the peppers from the oven. Let them cool for a while, and remove their skin and stem.
In a soup pot, add the Olive Oil, plus your Dried Minced Garlic & Shallot. Sautee the mixture on medium until fragrant. Then, add in the Shrimp and Water.
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 your Salt and Pepper, and Stir all together.
Remove the shrimp, and place in bowl or plate. Next add in the Light Coconut Milk, Chicken Broth, seasonings, and Tapioca to the pot. Lightly simmer and mix all together for about 5 minutes.
Place liquid and roasted red pepper in blender or use an inversion hand mixer, 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 and extra peppers if desired.Season each bowl with more Salt and Pepper and Crushed Red Pepper Flakes flakes to taste. Serve and enjoy!