It’s really good, I wouldn’t kid you. Make the whole recipe, there will be seconds even if it is the first course in a meal. And it refrigerates well for about 2 days.
You will need
1 jar Alfredo Sauce, I prefer 5 Brothers brand, but you can use whatever you like
1 jar roasted pepper spaghetti sauce. Don’t use the really cheap stuff for this it doesn’t taste the same. The roasted peppers are essential for this recipe. I think I have used the Barillo brand and like it, also Paul Newman brand.
4 cups chicken broth ~ that’s about 3 1/2 cans
1 small onion, diced
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 rib celery, diced
2 Tablespoons chopped fresh parsley
1 Bay leaf
1/2 tsp salt
2 Tablespoons butter
2 Tablespoons flour
salt to taste
white pepper to taste
2 pounds medium sized or large frozen shrimp, de-veined and defrosted. You can defrost shrimp by putting them in a colander in a large bowl of water, under a trickle of water in the sink.
Use a medium to large stock pot for this, it makes something like 10 cups which is approximately 2 1/2 quarts.
In the stock pot, melt the butter. Stir in the flour and cook til the flour is golden brown add salt.
Add the diced peppers, celery, onion. Stir and cook on low heat til the vegetables are tender.
Wisk in the 4 cups chicken broth. Bring to a simmer.
Add the roasted pepper sauce and the alfredo sauce, stir til blended.
Simmer about 30 minutes. Taste and correct seasoning with salt and white pepper.
Remove the Bay leaf and discard.
Add the shrimp just before serving. Let them cook about 4 minutes before ladling the bisque in large shallow bowls. Serve very hot with a sprinkle of parsley, crusty bread on the side.