Hydrate the guajillo chiles, open them in half, remove veins and seeds and leave them in hot water for a while.
Peel the shrimp, reserving the head and the husks. You can leave some in the shell to serve or just serve the broth with the peeled shrimp.
Peel the potatoes and cut them into small cubes.
Blend tomatoes, onion, garlic and chilies with ¼ cup of water.
Add 2 tablespoons of oil in a hot pan, cook the heads and shrimp shells.
Strain the tomato broth over the pot that holds the peels. Leave on medium heat until it breaks the boil and strain again.
Season with salt and pepper to taste. Add two or three bell peppers, they will only give flavor, take care not to burst so that it is not extremely spicy.
Add the cooked potatoes and the shrimp that you peeled or the ones that you left with the peel. Let it boil 15 minutes and rectify seasoning.
When the potatoes are cooked it is time to add 1 can of carrots and peas Clemente Jacques ®.
Serve very hot, with fried bell peppers for those who want more hotness and lemons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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