Cantina Shrimp Broth

Marielle Henaine
This shrimp broth is perfect for curing a hangover and starting the day off right. You won't believe how easy it is to prepare this cantina shrimp broth! Plus, it comes with potatoes, carrots, and fresh shrimp.Don't think twice and prepare this broth for a family lunch, a Christmas dinner, or for Lent!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon vegetable oil
  • 4 árbol chiles
  • 2 cascabel chiles
  • 10 piquín chiles
  • 3 cloves garlic
  • 4 tomatoes, in quarters
  • 1 onion, in quarters
  • 1/2 cups dried shrimp
  • 1 cup water
  • salt
  • pepper
  • 4 cups water
  • 1 cup potato, in cubes
  • 1 cup carrot, in cubes
  • 1 cup fresh shrimp, with shell and head
  • lime, to accompany
  • saltine crackers, to accompany
Preparation
1h
45 mins
Low
  • In a small pot, heat the oil and fry the chilies along with the garlic, tomato, onion, and dried shrimp for 5 minutes, pour in the water and cook for 10 minutes.
  • Blend for 3 minutes and if necessary, strain.
  • Return the broth to the pot, season with salt and pepper, add the water and potatoes, cook for 5 minutes, add the carrots and cover. Cook for 20 minutes. Add the fresh shrimp and cook for 10 more minutes.
  • Serve hot and accompany with lemons and crackers.

Nutritional Information

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