Dried Shrimp Broth

Lorenza Ávila

The dried shrimp broth is one of those soups that everyone should learn to cook, as it is not only spicy and delicious but also the perfect remedy to cure a hangover, what do you think?We recommend serving your shrimp broth with a bolillo or some saltine crackers

Reviewed by Editorial Team of Kiwilimón

4.6875

|

16 comentarios

	177
Favorites

Ingredients

6

Servings

125 grams shrimp, large dried, headless and legless but unpeeled.
30 grams guajillo chile
500 grams tomato
2 cloves garlic, peeled
2 tablespoons vegetable oil
2/3 cups chickpeas, cooked
180 grams carrot, peeled and cut into 1 cm slices
3 potatoes, small peeled and cut into 1 cm cubes
5 cups water
salt, to taste

Preparation

1h 15 mins

0 mins

Medium

Remove the heads and legs from the shrimp if they have them (leaving the shells). Grind them in a blender. Set aside the whole shrimp and the shrimp powder.
Clean the dried chiles, remove the stems and de-seed them. Discard the seeds and keep the veins. Break the chiles into small pieces.
Cover the tomatoes with water and bring to a boil for 5 minutes. Drain and discard the water. Place the tomatoes in a blender for peeling, add the garlic, and blend until smooth. Add the pieces of chile and blend again until the puree is as smooth as possible (add a little water if necessary). Pass the puree through a fine strainer and discard the residue.
In a large skillet, heat the oil and add the tomato and chile puree, frying it over high heat, stirring and scraping the bottom of the skillet occasionally to prevent sticking. Allow it to reduce for about 10 minutes.
Add the chickpeas, whole shrimp, shrimp powder, onions, potatoes, water, salt to taste, and bring to a slow boil for 1 hour. After this time, the shrimp will be tender, and the vegetables soft.

Nutritional Information

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

Do you want to know what other nutrients this or other recipes have?

Provided by