FIRE ROASTED RED PEPPER SOUP WITH CILANTRO CREAM AND GRILLED CAJUN SHELLFISH

Fire Roasted Red Pepper Soup with Cilantro Cream and Grilled Cajun Shellfish image

Provided by Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 32

1/4 cup olive oil, divided
1/4 cup minced garlic
1/2 cup diced onion
4 pounds red bell peppers
1 cup tomatoes, diced
2 tablespoons tomato paste
2 ounces chicken base
2 cups water
10 leaves basil, chiffonade
1 tablespoon chopped fresh thyme leaves
Salt and freshly ground black pepper
Cajun seasoning, to taste, about 1 tablespoon
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup fresh cilantro leaves
Salt and freshly ground white pepper
1/4 cup fresh lime juice
1/4 cup olive oil
2 teaspoons minced garlic
1 tablespoon minced chives
1 tablespoon Cajun seasoning
8 (U 16/20-count) shrimp
8 (U 30-count) scallops
8 ounces crabmeat, leg or lump
8 mussels
1 ear corn on the cob
1 -ounce onion, diced
1 tablespoon olive oil
2 ounces zucchini, diced
1 -ounce red pepper, diced
Salt and freshly ground black pepper
1 teaspoon chiffonade fresh basil leaves

Steps:

For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.