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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe source: Coyote Cafe Ingredients:
1/2 lb shrimp |
3 tablespoons corn, cooked |
1 tablespoon onion, minced |
1 tablespoon tomato, minced |
1/2 teaspoon cinnamon |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1 tablespoon flour |
1 egg yolk |
1 teaspoon coriander seed, ground |
1 tablespoon ancho chili, rehydrated and pureed (optional) |
1/4 cup onion, sliced |
4 garlic cloves, minced |
2 tablespoons olive oil |
1 lb tomato, chopped |
3 chipotle chiles in adobo, julienned |
6 cups clam broth (or 6 cups fish stock) |
12 sprigs cilantro |
Directions:
1. Using a food processor or blender mince shrimp using on/off turns. Put into bowl and combine with next 9 ingredients (corn - ancho chile). Mix together and place bowl in a larger bowl which is filled with ice and water so mixture will stay cold.
2. In a large pot over medium heat add oil and then saute the sliced onions and garlic. Stir in tomatoes and chipotles, cover and cook for another 25-30 minutes.
3. Stir in clam juice or fish stock and bring to a boil.
4. Divide shrimp mixture into 12 rounded spoonfuls and poach in the soup for 5 minutes, adding additional clam juice until soup becomes too thick.
5. Serve in bowl garnished with cilantro.
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