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Salsa Huichol

Salsa Huichol

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Spicy Shrimp and Fish Meatballs with White Rice

30 min
1 h
Easy
124
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We present you some delicious spicy shrimp and fish meatballs that are accompanied by a tasty white rice. A strong dish easy to make and you'll love cooking daily for your family.
Learn more about Salsa Huichol

Ingredients

4 servings
  • 5 pieces of white fish fillet (for the meatballs)
  • 300 grams of shrimp of shoddy (for the meatballs)
  • 2 pieces of egg (for the meatballs)
  • 2 spoonfuls of onion finely chopped (for the meatballs)
  • 1 tablespoon of garlic finely chopped (for the meatballs)
  • 1 piece of bread hard soaked in milk and drained (for meatballs)
  • 2 spoonfuls of ground black pepper (for the meatballs)
  • 2 spoonfuls of Salt (for the meatballs)
  • 3 spoonfuls of fresh coriander finely chopped (for the meatballs)
  • 6 pieces of roma tomato ripe (for the caldillo)
  • 4 cups of fish soup or chicken broth (for the caldillo)
  • 1 clove of garlic peeled (for the caldillo)
  • 1/4 of piece of onion (for the caldillo)
  • 2 spoonfuls of Salt (for the caldillo)
  • 1 teaspoonful of black pepper (for the caldillo)
  • 2 spoonfuls of vegetable oil (for the caldillo)
  • 8 spoonfuls of sauce Huichol® Habanero
  • 1 Cup of White rice washed, soaked for 5 minutes in warm water and drained (for rice)
  • 4 spoonfuls of vegetable oil (for rice)
  • 4 cups of chicken soup (for rice)
  • 1 clove of garlic (for rice)
  • 1/4 of piece of onion (for rice)
  • 1 tablespoon of Salt (for rice)
  • 1 pinch of ground black pepper (for rice)
  • 1/2 piece of green lemon (for rice)

    Preparation

    For the meatballs: cut the fillets into medium pieces and add them next to the shrimp to a processor. Process these ingredients very well to form a dough, remove from the processor and place in a large bowl.
    Add egg, onion, garlic, soaked bread, salt, pepper and cilantro to the mixture. Perfectly mix all this and form medium meatballs of approximately 40 gc / u. and reserve.
    For the caldillo: cut the tomatoes in 4 and blend with 1 cup of chicken broth, garlic and onion.
    Heat the vegetable oil in a medium saucepan over medium heat and strain the previous grind. Finish adding the chicken broth that is missing, season and add the tablespoons of Huichol® Habanero sauce. Cook for 10 minutes when it breaks the boil. Add the meatballs little by little so that they are cooked in the stew for 20 minutes or until they are well cooked.
    For rice: Blend chicken broth, garlic and onion until integrated.
    Heat in a rice cooker, oil over low heat. Stir the rice for 3 minutes taking care not to take color. Add the grinder to the blender and let it boil, season and add the lemon juice. Once it is boiling, lower the temperature to the minimum, cover and let cook for 15 minutes approximately, taking care not to burn or run out of liquid rice.
    After the time check the cooking, turn off and let stand covered for 5 minutes before serving.

    PRESENTATION

    Serve a serving of white rice and three meatballs with their caldillo.

    TIPS

    Compact the meatballs very well when you are forming them, so that they do not fall apart when cooking.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    509
    kcal
    25%
    Carbohydrates
    37.6
    g
    13%
    Proteins
    29.2
    g
    58%
    Lipids
    27.3
    g
    42%
    Fiber
    2.6
    g
    5.3%
    Sugar
    5.7
    g
    6.3%
    Cholesterol
    169
    mg
    56%
    Esha
    Rate this tip
    Ratings (1)
    Señora De Ojos Bellos
    11/10/2018 07:57:57
    Quedan Riquísimas

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