Huatape or guatape de camarón is a typical recipe from the state of Tamaulipas. It is a rich shrimp soup with guajillo chiles that is thickened with a bit of corn dough.
Wash and boil the chiles until softened. Remove them and blend with very little water.
In a pan with hot oil, sauté the onion and garlic cloves.
Add the tomatoes to the pan, the powdered consommé, salt, and pepper, and let it cook covered on medium heat for 10 minutes.
Add the blended chiles and cook for another 5 minutes until it thickens a bit. Put everything in the blender and strain it before returning it to the pan. Keep on medium heat until it forms a thick paste.
In a saucepan, place the water along with the fish broth (also known as fumet or fish stock) and let it boil. Add the prepared pasta and let it boil.
Meanwhile, blend the corn dough with the ice water. Without stopping to stir to avoid lumps, add this mixture to the boiling broth and quickly stir until the dough is cooked and thickened.
Add the epazote sprigs and let it boil for 5 more minutes.
Just before serving, incorporate the shrimp into the boiling broth and let them cook for 3-5 minutes in the soup, until they turn orange.
Serve hot with lime.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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