Black Bean Bisque with Rock Shrimp 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.

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.