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Mexican-American·Main Course

Lobster Bisque Shrimp Enchilada

A clever shortcut using canned lobster bisque creates a rich, savory seafood sauce for these easy shrimp enchiladas, avoiding the need for a scratch-made roux or cream sauce.

Prep

20m

Cook

30m

Total

50m

Serves

8

Method

  1. 01

    Season the raw shrimp with a pinch of salt and cayenne pepper. Heat avocado oil in a skillet over medium-high heat. Sear the shrimp in batches in a single layer until just cooked through and a brown fond forms on the pan. Transfer shrimp to a plate and refrigerate.

    Step 1
    Watch · 0:29
  2. 02

    Reduce heat to medium. In the same skillet, sauté the diced poblano peppers and onions with a pinch of salt until the onions are translucent. Add the chili powder, smoked paprika, cumin, chipotle, black pepper, and oregano. Stir and cook for 2 minutes to toast the spices.

    Step 2
    Watch · 2:19
  3. 03

    Remove exactly 8 spoonfuls of the onion and pepper mixture to a small bowl and set aside for filling. Deglaze the pan with a splash of water and add the minced garlic. Pour in both cans of lobster bisque, along with a splash of water to rinse out the cans.

    Step 3
    Watch · 3:24
  4. 04

    Bring the sauce to a simmer over medium heat. Whisk in the tomato paste (if needed for color/flavor) and any accumulated juices from the shrimp plate. Simmer for 5 minutes, turn off the heat, and stir in the chopped cilantro. Spread about half of the sauce into the bottom of a 15x10 inch baking dish.

    Step 4
    Watch · 4:58
  5. 05

    Preheat oven to 450°F (230°C). Lightly brush both sides of each flour tortilla with oil. Fill each tortilla with a portion of shredded cheese, 4-5 seared shrimp, and a spoonful of the reserved pepper-onion mixture. Top with more cheese and roll up tightly. Place the enchiladas seam-side down in the baking dish.

    Step 5
    Watch · 6:45
  6. 06

    Ladle the remaining sauce over the enchiladas and sprinkle the top with a light layer of cheese. Bake in the center of the oven for 20 to 25 minutes, or until the sauce is bubbling and the top is lightly browned.

    Step 6
    Watch · 8:04
  7. 07

    Let the dish rest for 10 minutes to firm up. Garnish with sliced jalapenos, radishes, and more cilantro. Serve with lime wedges, sour cream, and hot sauce.

    Step 7
    Watch · 9:02

From Chef John

  • “In the business we call it a fond, but it's that caramelized goodness on the bottom of the pan.”
  • “Make sure no one is in the kitchen when you add that.”
  • “You are after all the Victor Wembanyama of how much cheese to put on.”