Ingredients
- 1/4 cup olive oil, divided
- 1/4 cup minced garlic
- 1/2 cup diced onion
- 4 pounds red bell peppers
- 1 cup tomatoes, diced
- 2 tablespoons tomato paste
- 2 ounces chicken base
- 2 cups water
- 10 leaves basil, chiffonade
- 1 tablespoon chopped fresh thyme leaves
- Salt and freshly ground black pepper
- Cajun seasoning, to taste, about 1 tablespoon
For the Cilantro Cream:
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup fresh cilantro leaves
- Salt and freshly ground white pepper
For the Lime Grilled Seafood:
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 1 tablespoon minced chives
- 1 tablespoon Cajun seasoning
- 8 (U 16/20-count) shrimp
- 8 (U 30-count) scallops
- 8 ounces crabmeat, leg or lump
- 8 mussels
For the corn hash:
- 1 ear corn on the cob
- 1-ounce onion, diced
- 1 tablespoon olive oil
- 2 ounces zucchini, diced
- 1-ounce red pepper, diced
- Salt and freshly ground black pepper
- 1 teaspoon chiffonade fresh basil leaves
Directions
For the soup:
Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
For the cilantro cream:
Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
For the Lime Grilled Cajun Seafood:
Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 4 reviews
By melloyellow
Woodbury Height...
on September 28, 2010
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I have made this dish about 4 times since I found it a year ago. The flavors are awesome and harmonize well together. There is some prep work but if you enjoy cooking you'll find it rewarding and relaxing. All the items are easily found in the local market. Every time I make this I haft to share with my elderly neighbor or he would never forgive me. This is awesome too for showing off for company. The end product is pretty and delicious.
By Mimi_in_sf
San Francisco, CA
on March 16, 2009
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We were looking for a soup that was hearty and out of the ordinary that we could modify for a couple vegetarians in the party. We didn't filter it because we wanted it chunky and we also didn't use chicken broth we used veggie broth of course and it worked quite perfectly. We loved this recipe we didn't use all the seafood (just scallops and shrimp but the seafood folks didn't mind. I would recommend this bold soup for anyone that wants a kick.
By aultima
Orlando, FL
on June 30, 2008
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The soup is good, but the prep work for everything is too much. Best prepared with a helper or puree the day before. The cream sauce is unnecessary since there's enough flavors at work. The corn hash is excellent but best served on the side rather than in the soup. The shrimp is sufficent and doesn't need the marinade. Just saute in a garlic butter sauce.
Read all 4 reviews