This creamy bisque is full of Mexican flavors. It's got everything you love about a shrimp fajita in a bowl without the tortilla. It might take more time to prepare, but you will savor every bite.

Shrimp fajita bisque recipe

Serves about 4

Ingredients:

• 5 tablespoons salted butter, divided
• 10 ounces or 12 large shrimp, peeled and deveined, shells reserved
• 1 bay leaf
• 6 cups water
• 3/4 teaspoon table salt, divided
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon minced garlic
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 1/4 cup flour
• 1-1/2 cups heavy cream
• 2 teaspoons adobe sauce
• Cilantro for topping

Directions:

1. Place the shrimp shells into a pot along with 1 tablespoon of butter. Cook on low heat until butter is melted.
2. Add bay leaf, water, salt and peppercorns; simmer for 30 minutes.
3. Pour the stock through a strainer and place the liquid into a bowl and set aside; discard shells, bay leaf and peppercorns.
4. Heat 2 tablespoons of butter in large sauté pan. Add garlic and cook for 1 minute on low/medium heat.
5. Add bell pepper and onion and cook for 15 minutes.
6. Remove vegetables from pan and place in blender. Puree until smooth.
7. Place shrimp into vegetable sauté pan and cook for 2 minutes on each side and then set them aside.
8. Add the rest of the butter to that same sauté pan. Whisk in flour and then slowly stir in the heavy cream. Mix for 2-3 minutes or until sauce thickens. Stir in adobe sauce.
9. Add 2 cups of shrimp stock to roux along with pureed vegetables and shrimp. Sprinkle with 1/4 teaspoon salt.
10. Top with chopped cilantro.

More soup recipes

Slow cooker chicken quinoa soup
Enchilada soup recipe
Black bean nacho soup recipe