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Valery Terán
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Recipe of Shrimp Broth with Tequila
Recipe

Shrimp Broth with Tequila

45 mins
Low
40
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Try this recipe for a rich tequila shrimp broth soup so you can ease a hangover after a holiday or for reheating with the family.
Learn more about Valery Terán

Ingredients

4 portions
  • 200 grams Dry shrimp
  • 2 chipotle peppers in adobo sauce
  • 2 guajillo chiles
  • 1/2 onions
  • 1 carrot
  • 2 cloves garlic
  • 1 tomtato, big, mature
  • 2 branches epazote, leaves
  • salt
  • 1 lime, at your service
  • 3 little horse tequila, of good quality

Preparation

Clean, devein and toast the guajillo peppers.
In a liter of water, bring all the ingredients to a boil, except the chipotle pepper and the epazote. Cook for 20 minutes.
Remove the shrimp, peel them and grind in the blender with the other ingredients of the broth, the carrot, the guajillo chilies, the onion and the tomato.
Once the broth is strained, grind it with the shrimp.
Bring to a boil over low heat with the chopped epazote and the chipotle peppers divided into strips, add the tequila and finish cooking.
Serve piping hot.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
86.2
kcal
4.31%
Carbohydrate, by difference
4.3
g
1.43%
Protein
4.2
g
8.4%
Total lipid (fat)
0.4
g
0.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Juan Rivera
24/07/2019 13:48:18
Ricuras

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