Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish
Recipe courtesy Travis Smith
Show: Emeril Live
Episode: Emeril's Army-Navy Cook-off
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- Recipe categories: Shellfish, Mussel, Scallop, Shrimp, Vegetables, Zucchini, Tomato, Corn,
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Total Reviews: 4
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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.
By messycaos
DC
on July 04, 2007
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I didn't make the actual soup from this recipe.. I took Giada's roasted red pepper soup recipe (didn't like it and made the cajun seafood and corn/zucchini hash. Both the seafood and the vegetables were great! Be careful how much cajun seasoning you put in and don't oversalt it