This shrimp fajita bisque puts all the classic fajita flavors into a simple bisque recipe.
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
- 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
- Place the shrimp shells into a pot along with 1 tablespoon of butter. Cook on low heat until butter is melted.
- Add bay leaf, water, salt and peppercorns; simmer for 30 minutes.
- Pour the stock through a strainer and place the liquid into a bowl and set aside; discard shells, bay leaf and peppercorns.
- Heat 2 tablespoons of butter in large sauté pan. Add garlic and cook for 1 minute on low/medium heat.
- Add bell pepper and onion and cook for 15 minutes.
- Remove vegetables from pan and place in blender. Puree until smooth.
- Place shrimp into vegetable sauté pan and cook for 2 minutes on each side and then set them aside.
- 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.
- Add 2 cups of shrimp stock to roux along with pureed vegetables and shrimp. Sprinkle with 1/4 teaspoon salt.
- Top with chopped cilantro.
Reserve a few bell peppers slices and a couple of shrimp for each bowl of bisque for a better presentation.
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