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Recipe of Shrimp Broth with Peas and Carrots
Recipe

Shrimp Broth with Peas and Carrots

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Enjoy this delicious shrimp broth on a cold day. And needless to say if you prepare it for Christmas dinner, you will be the sensation, we promise.
Learn more about Clemente Jacques

Ingredients

6 portions
  • 1 can Clemente Jacques ® Peas and Carrots
  • 3 potatoes, alpha, large
  • 3 guajillo chilies
  • 1 kilo shrimp, whole with shell and head
  • 1 kilo tomtato, mature
  • 1 clove garlic
  • 1/4 onions
  • 2 cascabel chili peppers

Preparation

Cut the onion and tomatoes into cubes.
Hydrate the guajillo chiles, open them in half, remove veins and seeds and leave them in hot water for a while.
Peel the shrimp, reserving the head and the husks. You can leave some in the shell to serve or just serve the broth with the peeled shrimp.
Peel the potatoes and cut them into small cubes.
Blend tomatoes, onion, garlic and chilies with ¼ cup of water.
Add 2 tablespoons of oil in a hot pan, cook the heads and shrimp shells.
Strain the tomato broth over the pot that holds the peels. Leave on medium heat until it breaks the boil and strain again.
Season with salt and pepper to taste. Add two or three bell peppers, they will only give flavor, take care not to burst so that it is not extremely spicy.
Add the cooked potatoes and the shrimp that you peeled or the ones that you left with the peel. Let it boil 15 minutes and rectify seasoning.
When the potatoes are cooked it is time to add 1 can of carrots and peas Clemente Jacques ®.
Serve very hot, with fried bell peppers for those who want more hotness and lemons.

PRESENTATION

Serve with chili pepper fried in olive oil to enhance the flavor.

TIPS

If you want to economize, only use dry shrimp.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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