Shrimp broth with chipotle

Yamilette González
Yamilette González
A sleeping shrimp... turns into broth! This shrimp broth with chipotle is perfect for craving something spicy, for Lent, or even to cure a hangover.This dish originates from the coasts of Mexico and has become a must-have in Mexican cuisine. Our version is made with both dried and fresh shrimp, to give much more flavor to the broth.Did you know? We get chipotle when the fresh jalapeño pepper is smoked and dried. Also, this chili is perfect for all kinds of recipes, from soups, snacks, and sauces.Whether you serve it with freshly made tortillas or a bit of white rice, every spoonful of this shrimp broth with chipotle will transport you to your favorite beach.Shrimp broth with potato and carrotCantina shrimp brothShrimp broth with morita chili
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 100 grams dried shrimp
  • water water
  • 1/4 cups chipotle chile
  • 5 tomatoes, roasted 5 tomatoes, roasted
  • 1/4 onions, roasted 1/4 onions, roasted
  • 2 cloves garlic, roasted 2 cloves garlic, roasted
  • 2 tablespoons vegetable oil 2 tablespoons vegetable oil
  • 2 potatoes, in small cubes 2 potatoes, in small cubes
  • 2 carrots, in cubes 2 carrots, in cubes
  • water water
  • epazote
  • 1/2 kilos shrimp, fresh and clean
  • salt
  • fresh cilantro, to accompany
  • lime, to accompany
  • bolillo roll, to accompany
Preparation
30 mins
45 mins
Low
  • Soak the dried shrimp in water and set aside. Blend with the chipotle chiles, tomatoes, onion, and garlic. Set aside.
  • Sauté the potatoes and carrots. Set aside.
  • Pour enough water into a pot and add the epazote, vegetables, and the previous mixture, but strained. Let it boil for 30 minutes and add the fresh shrimp.
  • Cook for 15 more minutes. Serve the shrimp broth with chipotle and add cilantro and lime juice.

Nutritional Information

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