Shrimp enchiladas with lobster bisque sauce

Season the peeled, deveined raw shrimp with a big pinch of salt and a little cayenne and toss with tongs.

Sear the shrimp quickly on both sides in a skillet over medium-high heat with about a tablespoon of avocado oil, in a single layer and in batches so they do not boil in their juices; add a little more oil between batches.

Move the shrimp to a plate, remove any tail shells, and refrigerate until needed.

Lower the heat to medium; add diced poblano, diced onion and a big pinch of salt, which draws out moisture to dissolve the fond; cook a few minutes until the onions soften and turn translucent.

Add ground ancho chili, smoked paprika, ground cumin, a little ground chipotle, black pepper and a little dried oregano; cook another couple of minutes.

Remove eight spoonfuls of the mixture to a bowl for the filling.

Add a big splash of water to deglaze, then the minced garlic.

Add two cans of lobster bisque, rinse the cans with a little cold water and add it; raise the heat to medium-high and whisk smooth.

When it simmers, reduce to medium, add a tablespoon or two of tomato paste if the bisque needs it, and simmer about five minutes, adding the shrimp's accumulated juices.

Turn off the heat, taste for seasoning and stir in chopped cilantro.

Ladle about half the sauce into a 15 by 10 inch baking dish.

Brush both sides of each flour tortilla with a little avocado oil; add shredded cheddar and Monterey Jack, four shrimp packed tightly, a spoon of the reserved vegetable mixture and a little more cheese.

Roll fairly tightly but not so tight it rips, and set seam side down on the sauce; repeat to make eight.

Top evenly with the rest of the sauce and a light sprinkling of shredded cheese.

Bake in the centre of a 450 degree oven 20 to 25 minutes, until the top starts to brown and the sauce bubbles.

Rest about 10 minutes; garnish with thin jalapeno rings, thin radish slices and cilantro.

Serve with extra sauce from the dish spooned over, more jalapeno and radish, lime wedges, sour cream and a splash of hot sauce.