Black Bean Bisque with Shrimp
This delicious, Cuban-style bisque is topped with an incredible garnish of Rock Shrimp Escabeche.
Foto: RecipeGirlBahan-bahan
- 4 tablespoons olive oil, (divided)
- 1 pound rock shrimp, (peeled and de-veined)
- 1 medium onion, (peeled and thinly sliced)
- 2 medium poblano chile peppers, (cut into strips)
- 2 medium red bell peppers, (cut into strips)
- 4 medium garlic cloves, (minced)
- 2 whole bay leaves
- 1 tablespoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup sherry vinegar
- ½ pound smoked bacon, (chopped)
- 1 cup chopped yellow onion
- ½ cup chopped celery
- ½ cup chopped carrot
- 1 pound dried black beans, (rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 medium tomatoes, (quartered)
- 1½ tablespoons chopped canned chipotle peppers in adobo sauce
- 1½ teaspoons salt
- 1 tablespoon sherry vinegar
- ½ cup heavy whipping cream
Langkah-langkah
In a 12-inch skillet, heat the olive oil over medium heat; add the shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place the shrimp in a bowl, and cover with a paper towel.
Add the remaining oil, onion, chile peppers, bell peppers and garlic to the skillet, and sauté 2 to 3 minutes or until fragrant. Stir in the bay leaves and remaining ingredients. Slowly bring to a boil, and simmer 5 minutes or until the onion is tender. Pour the mixture over the shrimp. Cover and chill for 2 hours (or overnight). Discard the bay leaves before serving.
In a large Dutch oven, cook the bacon until crisp. Discard all but 2 tablespoons of the drippings in the pan; drain the bacon on paper towels.
Add the onion, celery and carrot, and cook for 5 minutes or until the vegetables are tender. Add 2½ quarts of water, black beans, cumin, chili powder, tomato and chipotles; bring to a boil.
Reduce the heat to medium, and cook at a brisk simmer, skimming any foam, for 1½ hours or until the beans are tender. Add the salt and vinegar during the last 5 minutes.
Remove from heat, and stir in the cream. Puree using an immersion blender. Top each serving with a spoonful of the Rock Shrimp Escabeche.
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