Name: Red Pepper and Shrimp Bisque
Prep time: 60 min
Yield: 6
Cuisine: Internacional
Ingredients: 1/4 cups olive oil; 1 cup shallot, chopped; 1 cup red onion, chopped; 1 cup carrot, chopped; 1 cup celery; 1/2 kilos shrimp, medium peeled and deveined, reserve the shells; 4 tomatoes, peeled, seedless, and chopped; 6 red bell peppers, roasted, chopped; 1 cup clam juice; 2 cups water; 1/2 cups dry sherry; 1 tablespoon fresh tarragon, chopped; olive oil; 1 teaspoon lime juice; 1 cup sour cream; cayenne pepper; pepper; salt

Preparation

Low

Put the olive oil in a saucepan and sauté the onion, shallot, carrot, celery, and shrimp shells. Leave it for about 15 minutes, stirring occasionally. Add the tomato and the pepper and let it season. Add the clam juice, 2 cups of water, the sherry, and tarragon. Cover and let the vegetables soften. Season with salt and pepper. Add more water if necessary. Transfer the shrimp shells to the blender with a little of the broth and blend. Strain, squeezing as much as possible, and transfer this broth to a saucepan.