Spicy Shrimp and Fish Meatballs with White Rice

Name: Spicy Shrimp and Fish Meatballs with White Rice
Prep time: 90 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 5 white fish fillets, (for the meatballs); 300 grams shrimp, packaged (for the meatballs); 2 eggs, (for the meatballs); 2 tablespoons onion, finely chopped (for the meatballs); 1 tablespoon garlic, finely chopped (for the meatballs); 1 bread, stale bread soaked in milk and drained (for the meatballs); 2 tablespoons ground black pepper, (for the meatballs); 2 tablespoons salt, (for the meatballs); 3 tablespoons fresh cilantro, finely chopped (for the meatballs); 6 tomatoes, ripe (for the sauce); 4 cups fish broth, chicken broth (for the sauce); 1 clove garlic, peeled (for the sauce); 1/4 onions, (for the sauce); 2 tablespoons salt, (for the sauce); 1 teaspoon pepper, (for the sauce); 2 tablespoons vegetable oil, (for the sauce); 8 tablespoons salsa, Huichol® Habanero; 1 cup white rice, washed, soaked for 5 minutes in warm water, and drained (for the rice); 4 tablespoons vegetable oil, (for the rice); 4 cups chicken broth, (for the rice); 1 clove garlic, (for the rice); 1/4 onions, (for the rice); 1 tablespoon salt, (for the rice); 1 pinch ground black pepper, (for the rice); 1/2 limes, (for the rice)

Salsa Huichol

We present to you some delicious spicy shrimp and fish meatballs accompanied by tasty white rice. An easy-to-make main dish that you will love to cook daily for your family.

Reviewed by Editorial Team of Kiwilimón

Published: 14-03-2016

Preparation

30 mins

Low

For the meatballs: cut the fillets into medium pieces and add them along with the shrimp to a processor. Process these ingredients well until a dough forms, remove from the processor, and place in a large bowl. Add the egg, onion, garlic, soaked bread, salt, pepper, and cilantro to the mixture. Mix everything perfectly and form medium meatballs of approximately 40 g each. Set aside. For the sauce: cut the tomatoes into quarters and blend with 1 cup of chicken broth, garlic, and onion. In a medium pot, heat the vegetable oil over medium heat and strain the previous mixture. Finish adding the remaining chicken broth, season, and add the tablespoons of Huichol® Habanero sauce. Cook for 10 minutes once it comes to a boil. Gradually add the meatballs so they cook in the sauce for 20 minutes or until well cooked. For the rice: Blend the chicken broth, garlic, and onion until combined. In a small rice pot, heat the oil over low heat. Sauté the rice for 3 minutes, being careful not to let it color. Add the blended mixture and let it come to a boil, season, and add the lemon juice. Once boiling, reduce the temperature to low, cover, and let cook for about 15 minutes, making sure the rice doesn’t burn or run out of liquid. After the time has passed, check the cooking, turn off the heat, and let it rest covered for 5 minutes before serving.