Spicy Shrimp Broth (Marcela Valladolid) |
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Prep Time: 20 Minutes Cook Time: 130 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Ingredients:
1 pound jumbo shrimp, peeled and deveined, shells reserved |
8 cups seafood stock |
2 tablespoons extra-virgin olive oil |
1 small white onion, diced |
1 carrot, cut into 1/4-inch-thick rounds |
2 stalks celery, diced |
1 green bell pepper, diced |
1 tomato, seeded and diced |
4 dried chiles de arbol, roughly chopped |
2 tablespoons tomato paste |
1 tablespoon mexican dried shrimp powder (optional) |
lime wedges, for serving (optional) |
Directions:
1. Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
2. Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
3. Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.
4. Per serving: Calories 204; Fat 8 g (Saturated 1 g); Cholesterol 115 mg; Sodium 1,215 mg; Carbohydrate 9 g; Fiber 2 g; Protein 23 g
5. Photograph by Yunhee Kim
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