Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish
- Level: Easy
- Yield: 8 servings
- Total: 1 hr 15 min
- Prep: 45 min
- Cook: 30 min
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
- 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.