Shrimp broth recipe

Sophia Rivera
When you're craving a spicy consomé, you can prepare this shrimp broth recipe, as it will be perfect to share with guests or for a family meal on the weekend. What makes this Mexican broth special is that the shell of the dried shrimp is used to enhance the flavor.Additionally, with this video, you'll see how to make shrimp broth with vegetables like potato and carrot; you should also add a portion of fresh shrimp to peel.
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Ingredients
4
Servings
  • 2 tablespoons olive oil
  • 6 guajillo chiles, Seedless and deveined
  • 1 ancho chile, Seedless and deveined
  • 2 morita chiles, Seedless and deveined
  • 3 cloves garlic
  • 4 tomatoes, Cut into quarters
  • 1 onion, Cut into quarters
  • 35 grams dried shrimp
  • 6 cups water
  • 2 black pepper
  • 1 cup potato, Cut into cubes
  • 1 cup carrot, Cut into cubes
  • 1 sprig epazote
  • 2 cups fresh shrimp, clean, without shell or head
  • 1 cup fresh shrimp, without head, with shell and tail
  • lime, for serving
  • saltine crackers, for accompaniment
Preparation
15 mins
40 mins
Low
  • In a pot, heat the olive oil, fry the chiles along with the garlic, tomato, onion, and dried shrimp for about 5 minutes. Fill with 2 cups of water, bring to a boil, and cook for 10 minutes. Let it cool slightly.
  • Blend the previous preparation until you obtain a smooth soup. Strain.
  • Return the broth to the pot, season with salt and pepper, add the rest of the water and the potatoes. Cover and cook for 5 minutes, add the carrots, the epazote, cover again, and let cook until the vegetables are tender.
  • Add the fresh shrimp and cook for an additional 5 to 10 minutes, adjust seasoning, and serve with lime and crackers.

Nutritional Information

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