Mexican Shrimp Bisque
Dive into the bold and creamy decadence of Mexican Shrimp Bisque, a vibrant seafood soup infused with the robust flavors of Mexico. This rich, velvety bisque combines tender, sautéed shrimp with aromatic garlic, smoky chipotle peppers in adobo, and a tantalizing blend of spices like paprika, cumin, and optional cayenne for a customizable kick. The base is thickened with a touch of flour, simmered in chicken stock, and finished with luscious heavy cream for a silky texture. Fresh lime juice and chopped cilantro add a refreshing zest, while garnishes of avocado and crispy tortilla strips offer delightful contrasts in texture. Ready in just 45 minutes, this restaurant-quality dish is perfect as a comforting dinner or an impressive appetizer for entertaining. Serve it piping hot and let the flavors transport you straight to the heart of Mexican cuisine!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- 2 chipotle peppers in adobo (chopped)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken stock
- 1 cup heavy cream
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 avocado (diced, for garnish)
- 1 cup tortilla strips (optional, for garnish)
Instructions
Heat a large pot over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil.
Sauté the shrimp for 2-3 minutes until just pink. Remove the shrimp and set aside.
In the same pot, add the remaining 2 tablespoons of butter. Sauté the chopped onion until translucent, about 5 minutes.
Add garlic and cook for 1 minute, until fragrant.
Stir in tomato paste, chipotle peppers, paprika, cumin, and cayenne pepper. Cook for 2 minutes to develop flavors.
Sprinkle the flour over the mixture and cook, stirring constantly, for about 1 minute.
Slowly add the chicken stock while whisking to prevent lumps from forming.
Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
Reduce the heat and stir in the heavy cream. Simmer for another 5 minutes.
Using an immersion blender or a countertop blender, carefully blend the bisque until smooth.
Return the blended bisque to the pot and stir in the sautéed shrimp, lime juice, and chopped cilantro.
Season with salt and black pepper to taste. Simmer for another 2-3 minutes.
Serve hot in bowls, garnished with diced avocado, tortilla strips, and extra cilantro if desired.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
