Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish

Total Time:
1 hr 15 min
Prep:
45 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

CATEGORIES
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.

For the Corn Hash:

Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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