Shrimp and Jalapeno Bisque

Mango Street Inn

126 Mango Street , fort myers beach, FL 33931 USA


  • 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


  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.
  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.
  3. Add the shrimp and let simmer for 30 minutes.
About this recipe:

Shrimp and Jalapeno Bisque