Black Bean Bisque with Rock Shrimp Escabeche

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This soup can be prepared as gluten-free- please see tips below the recipe…

Black Bean Bisque w/ Rock Shrimp Escabeche

This delicious soup was served at a Cuban Dinner party that I attended. It was a big hit!

Yield: 8 servings

Prep Time: 45 min

Cook Time: 2 hrs, 15 min


4 Tablespoons olive oil, divided
1 pound rock shrimp, peeled & deveined
1 medium onion, peeled & 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 Tablespoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sherry vinegar

1/2 pound smoked bacon, chopped
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound dried black beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
2 medium tomatoes, quartered
1 1/2 Tablespoons chopped canned chipotle peppers in adobo sauce
1 1/2 teaspoons salt
1 Tablespoon sherry vinegar
1/2 cup heavy whipping cream


1. Prepare Escabeche: Heat 2 Tablespoons 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 Tablespoons 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.


*If you wish to prepare this recipe as GLUTEN FREE, just make sure that you are using bacon and chipotles in adobo sauce that are designated as GF.

Source: (Adapted from Coastal Living)

Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Jackie wrote:

    OMG this was the best soup ever!!