The Best Easy Shrimp Enchiladas

Believe it or not, the secret ingredient in these amazingly delicious shrimp enchiladas is canned lobster bisque. By using that as a base for our enchilada sauce, we’re not only saving time, but we get an even deeper shellfish flavor than if we use a sauce. This shortcut also made me feel good for another reason: One of the proudest moments of my very early culinary career involved using canned soup to save the day.

 I was washing dishes at a local diner in high school and the cooks were short one order of the bread dressing served with the roast turkey. They were just about to disappoint the customer, when I told them I had an idea. I took a few handfuls of croutons from the salad bar, moistened it with some of our industrial strength chicken soup, and tossed in a pinch of ground sage. I buttered the hot flat top grill, placed on the damp, flavorsome croutons, and after a few minutes of crusting and flipping, it looked and tasted like legit dressing. People were impressed and I was promoted to cook a week later.

 Okay, back to the enchiladas. I usually don’t give brand names, but I used Harbor Bay lobster bisque, which worked perfectly. Try to find that if you can. Otherwise, any decent alternative should do the trick. You could even use a cream of tomato soup in a pinch. Regardless, I loved how these came out, and I really hope you give them a try soon. Enjoy!

More recipes: Try the latest and greatest recipes from Chef John!

• 32 extra-large raw shrimp (16 to 20 per pound), peeled and deveined
• ½ teaspoon salt, or more as needed
• 1 pinch cayenne pepper
• 2 tablespoons avocado oil, plus more as needed
• 1 cup diced poblano pepper or other green chili pepper
• 1 cup diced onion
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground chipotle pepper
• 3 cloves garlic, minced
• ½ cup water
• 2 (15-ounce) cans lobster bisque soup
• 2 tablespoons tomato paste (optional)
• 2 rounded tablespoons chopped cilantro
• 8 (6-inch) flour tortillas
• 6 ounces Monterey Jack cheese, shredded
• 6 ounces Cheddar cheese, shredded
• 1 jalapeño, thinly sliced, or more to taste
• 2 radishes, thinly sliced, or more to taste
• ½ cup sour cream, or as needed
• hot sauce, as needed
• 1 lime, cut into wedges for serving

Directions

1. Preheat the oven to 450 degrees F (230 degrees C). Season shrimp with salt and cayenne in a bowl and toss with tongs to evenly coat.

2. Add 1 tablespoon of avocado oil to a skillet, and set on medium-high heat. Place shrimp, without crowding, in a single layer in the skillet; sear for 30 to 60 seconds per side, then transfer to a bowl. You will have to work in batches. Place seared shrimp in the refrigerator.

3. Add peppers, onions, and a large pinch of salt to the skillet. Reduce heat to medium, and cook, stirring up the brown bits from the bottom of the pan, until onions begin to turn translucent, 3 to 5 minutes.

4. Season with chili powder, smoked paprika, cumin, black pepper, chipotle pepper, and garlic; sauté for 1 to 2 minutes more. Remove 8 rounded tablespoons of the mixture to a bowl and set aside.

5. Pour water into the pan and stir to deglaze the bottom. Stir in lobster bisque, plus a few tablespoons of water used to rinse the cans. Add tomato paste and raise heat to medium-high; stir until well combined. Bring sauce to a simmer, reduce heat to medium, and simmer for 5 to 10 minutes, stirring occasionally.

6. Meanwhile, remove shrimp from the refrigerator, and pour any accumulated juices from the shrimp into the sauce. Turn off heat, stir in cilantro, and season with salt and black pepper to taste.

7. Transfer half the sauce into the bottom of a large (15×10-inch) baking dish.

8. Brush each tortilla on both sides with avocado oil. Toss Monterey Jack and Cheddar cheese together in a bowl.

9. Top each tortilla with 1/4 cup cheese mixture, followed by 4 shrimp. Top with 1 spoon of reserved veggie mixture. Add 2 tablespoons cheese mixture on top and roll up tortilla, finishing with seam on bottom.

10. Place 8 rolled enchiladas into the baking dish, seam on bottom, and top with remaining sauce. Sprinkle over remaining cheese, or more if desired.

11. Bake in the preheated oven until the top starts to brown, and the sauce is bubbly, 20 to 25 minutes. Let enchiladas rest for about 10 minutes before serving. While resting, garnish with thinly sliced jalapeños and radishes.

12. Serve with extra sauce from the bottom of the dish spooned over. Garnish with additional sliced jalapeño, radish, and chopped cilantro, and serve with sour cream, hot sauce, and fresh lime wedges.

If your lobster bisque is on the creamy side, you’ll want to add the optional tomato paste. Trust your judgment.

A note on can size: 3 (10.5 ounce) cans lobster bisque will work for this recipe if 15-ounce cans are not available.

Two smaller baking dishes can be used instead of one larger one.

Nutrition Facts (per serving)

518	Calories
28g	Fat
39g	Carbs
26g	Protein

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Nutrition Facts
Servings Per Recipe 8
Calories 518
% Daily Value *
Total Fat 28g	36%
Saturated Fat 14g	68%
Cholesterol 111mg	37%
Sodium 1007mg	44%
Total Carbohydrate 39g	14%
Dietary Fiber 3g	12%
Total Sugars 5g
Protein 26g	53%
Vitamin C 49mg	54%
Calcium 414mg	32%
Iron 3mg	18%
Potassium 457mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.