Recipe courtesy of Travis Smith

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

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 45 min
  • Cook: 30 min
  • Yield: 8 servings
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Ingredients

Fire-Roasted Red Pepper Soup:

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

  1. 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.
  2. 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.
  3. Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
  4. 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.
  5. 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.
  6. 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.
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