Introduction
Okay, y’all. This Black Bean Bisque with Rock Shrimp Escabeche might sound fancy, but trust me—it’s totally doable and so worth it. We’re talking layers of smoky, spicy, creamy goodness topped with citrusy, marinated shrimp that just take things to the next level. It’s cozy, it’s bold, and it’s one of those “Wow, you made this?!” recipes that’ll have your guests super impressed (even if it’s just a Tuesday night dinner for you). Let’s get into it.
Detailed Ingredients 🛒🍤🌶️🫘
Here’s what you’ll need to make this flavor-packed bisque and escabeche combo:
For the Rock Shrimp Escabeche:
- 🫒 4 tablespoons olive oil, divided
- 🍤 1 pound rock shrimp, peeled and de-veined
- 🧅 1 medium onion, thinly sliced
- 🌶️ 2 medium poblano peppers, cut into strips
- 🔴 2 medium red bell peppers, cut into strips
- 🧄 4 cloves garlic, minced
- 🍃 2 whole bay leaves
- 🌶️ 1 tablespoon paprika
- 🌿 ½ teaspoon ground cumin
- 🧂 ¼ teaspoon salt
- 🌰 ¼ teaspoon ground nutmeg
- 🍷 1 cup sherry vinegar
For the Black Bean Bisque:
- 🥓 ½ pound smoked bacon, chopped
- 🧅 1 cup yellow onion, chopped
- 🥕 ½ cup carrot, chopped
- 🌿 ½ cup celery, chopped
- 🫘 1 pound dried black beans, rinsed
- 🌶️ 1 teaspoon ground cumin
- 🌶️ 1 teaspoon chili powder
- 🍅 2 medium tomatoes, quartered
- 🌶️ 1½ tablespoons chipotle peppers in adobo, chopped
- 🧂 1½ teaspoons salt
- 🍷 1 tablespoon sherry vinegar
- 🥛 ½ cup heavy whipping cream
Direction
For the Escabeche:
- Heat 2 tablespoons olive oil in a skillet over medium. Add shrimp, cook 1–2 minutes per side until just browned. Transfer to a bowl and cover.
- In the same skillet, add remaining oil, onion, poblanos, bell peppers, and garlic. Sauté 2–3 minutes until fragrant.
- Stir in bay leaves, paprika, cumin, salt, nutmeg, and vinegar. Bring to a boil, simmer 5 minutes until onions are soft.
- Pour mixture over shrimp. Cover and chill for 2 hours (or overnight). Discard bay leaves before serving.
For the Bisque:
- In a large Dutch oven, cook bacon until crisp. Drain, keeping 2 tablespoons drippings.
- Sauté onion, celery, and carrots in the drippings for 5 minutes.
- Add black beans, water (2½ quarts), cumin, chili powder, tomatoes, and chipotles. Bring to a boil.
- Reduce heat and simmer briskly for 1½ hours or until beans are tender. Skim foam as needed.
- In the last 5 minutes, stir in salt and vinegar.
- Remove from heat, stir in cream, and blend with an immersion blender until smooth.
- Serve hot, topped with a generous spoonful of chilled shrimp escabeche.
My Story
So here’s the scoop: I first made this dish after a vacation in Charleston where I had this unforgettable black bean soup with a citrusy seafood topping. I came home totally inspired to recreate something similar—only with a little Sarah twist. I had some rock shrimp in the freezer (don’t ask me why), and black beans are basically a pantry staple in our house. One afternoon later, this smoky, velvety bisque was born—and WOW. The combo of creamy beans, smoky bacon, and that bright tangy shrimp is just out of this world. It’s now a go-to anytime I want to impress without the stress.
FAQ
What is escabeche, anyway?
Escabeche is a Spanish-style marinade typically made with vinegar, oil, and spices—used to flavor and preserve seafood or veggies.
Can I use another type of shrimp?
Absolutely! If you can’t find rock shrimp, medium peeled and deveined shrimp will work just fine.
Can I make this vegetarian?
Sure can! Skip the bacon and use veggie broth instead of water. Add a smoky touch with a bit of smoked paprika.
Do I have to soak the black beans?
No soaking needed here—just rinse and simmer. This recipe is built to work with dried beans from scratch.
How spicy is this?
It has a warm, smoky heat thanks to the chipotles. Dial it back by using less if you’re heat-sensitive.
Suggestion
- Add a dollop of sour cream or Greek yogurt on top for a cool, creamy finish.
- Serve with crusty bread or cornbread to soak up every last drop of that bisque.
- Swap out shrimp for grilled scallops or even lump crab for a luxe twist.
- Garnish with fresh cilantro and a squeeze of lime to brighten things up.
- Freeze leftovers—the bisque (without shrimp) freezes beautifully for up to 3 months.
Conclusion
There’s something so satisfying about this Black Bean Bisque with Rock Shrimp Escabeche. It’s comforting and bold all at once—creamy black beans with rich smoky undertones and a spicy little kick from the chipotles, topped with cool, tangy marinated shrimp that make each bite pop. This recipe is like a little kitchen vacation—it brings together warm Latin-inspired flavors with Southern soul and just a touch of elegance. Whether you’re hosting a dinner party or just treating yourself midweek (which you totally should), this dish has serious “chef energy” without the stress. Don’t be surprised when folks ask for seconds—and the recipe!
With flavor and heart,
Sarah Cooper – Gotubbe.com
