This delicious, Cuban-style Black Bean Bisque is topped with an incredible garnish of rock shrimp escabeche.
Black Bean Bisque with Rock Shrimp Escabeche
This delicious, Cuban-style bisque is topped with an incredible garnish of Rock Shrimp Escabeche.
Servings: 8 servings
- 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
PREPARE THE ESCABECHE:
- 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.
PREPARE THE SOUP:
- 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.
- 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.
Serving: 1serving, Calories: 519kcal, Carbohydrates: 47g, Protein: 26g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 1085mg, Potassium: 1303mg, Fiber: 12g, Sugar: 6g, Vitamin A: 3670IU, Vitamin C: 70mg, Calcium: 146mg, Iron: 4mg
OMG this was the best soup ever!!