Mango Street Inn

Shrimp and Jalapeno Bisque: Soup

Servings: 8

Prep time:30 Minutes

Ingredients:

• 

  6 tablespoons Butter

• 

  6 tablespoons Jalapenos, diced

• 

  1 Onion, large and diced

• 

  2 Carrots, large and diced

• 

  1/2 Cilantro, bunch

• 

  1 tablespoon Garlic, minced

• 

  1 teaspoon White pepper

• 

  1 teaspoon Cumin

• 

  3 tablespoons Flour

• 

  6 cups Seafood stock

• 

  2 cups Heavy Cream

• 

  1 cup Monterrey jack cheese, shredded

• 

  1 tablespoon Lime juice

• 

  3 tablespoons Tequila, gold

• 

  1 lb Shrimp, peeled and deveined

Step 1:

In a stock pot over medium heat, melt the butter and saute the jalapenos, onion, carrots, garlic, cilantro and spices until soft. Add the flour, mix well and cook for 2 to 3 minutes. Add one cup of the seafood stock and stir well. Puree the mixture in a food processor.

Step 2:

In the stockpot bring the remaining stock to a boil and add the pureed vegetables by spoonfuls until well blended. Add the heavy cream and bring to a slow boil. Reduce the heat and stir in the cheese. When the cheese is fully blended add the lime juice and tequila.

Step 3:

Add the shrimp and let simmer for 30 minutes.