Christmas shrimp broth
María Ibarra
The shrimp broth is a classic that never goes out of style, as it is ideal for parties, gatherings, and also for Lent. On this occasion, we prepare a perfect version for Christmas, it will be a great success for dinner and leftovers!Did you know? In Mexico, the Christmas dinner consists of many dishes, but fish and seafood are present in romeritos with mole and bacalao a la vizcaína.Click here to see more Christmas recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 tablespoons vegetable oil
  • 6 tomatoes, in quarters
  • 4 guajillo chiles, clean
  • 1 ancho chile, clean
  • 1 morita chile, clean
  • 2 cloves garlic
  • 1/2 onions
  • 2 cups dried shrimp, clean
  • 1 cup water, for the tomato sauce
  • salt
  • pepper
  • vegetable oil
  • 4 cups water
  • 1 cup carrot, in medium cubes
  • 1 cup potato, in medium cubes
  • cilantro
  • 1/4 cups cilantro, finely chopped
  • 1/4 cups onion, finely chopped
  • tortilla chips, to accompany
Preparation
1h
20 mins
Low
  • Heat the oil in a saucepan over medium heat. Add the tomato, guajillo chili, ancho chili, morita chili, garlic, and onion. Cook for 3 minutes and add the dried shrimp, add water and cook for 10 minutes.
  • Blend the previous preparation and season with salt and pepper. Set aside.
  • Heat a little oil in the same saucepan where you sautéed the tomato. Pour in the blended preparation and strain if necessary. Add the water, cook for 5 minutes and add the carrot and potato. Cook the broth until the vegetables are tender.
  • When the broth starts to boil, add the cilantro. Incorporate the shrimp and cook for 15 more minutes or until the shrimp is tender. Adjust the seasoning.
  • Serve the shrimp broth in a deep plate, garnish with cilantro and onion, and accompany with tortilla chips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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