BLACK BEAN BISQUE W/ ROCK SHRIMP ESCABECHE
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ESCABECHE:
4 Tbs olive oil, divided
1 lb rock shrimp, peeled and deveined
1 medium onion, peeled and thinly sliced
2 medium poblano chile peppers, cut into strips
2 medium red bell peppers, cut into strips
4 cloves garlic, pressed
2 whole bay leaves
1 Tbs paprika
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sherry vinegar
SOUP:
1/2 lb smoked bacon, chopped
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 lb dried black beans, rinsed
1 tsp ground cumin
1 tsp chili powder
2 medium tomatoes, quartered
1 1/2 Tbs chopped canned chipotle pepper in adobo sauce
1 1/2 tsp salt
1 Tbs sherry vinegar
1/2 cup heavy cream
1. Prepare Escabeche: Heat 2 Tbsp. oil in a 12-inch skillet over medium heat; add shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place in a bowl, and cover with a paper towel. Add remaining oil, onion, chile peppers, bell peppers and garlic to skillet, and sauté 2 to 3 minutes or until fragrant. Stir in bay leaves and remaining ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.
2. Prepare Soup: Cook bacon in a large Dutch oven until crisp. Reserve 2 Tbsp. drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts of water, black beans, cumin, chili powder, tomato and chipotles; bring to a boil.
3. Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.
4. Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of the Rock Shrimp Escabeche.
Servings: 8
Recipe Source: Adapted from Coastal Living
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