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A very rich and easy to prepare shrimp broth and the best thing is that it is very quick to make. And believe me when I say easy because I'm just a family man who likes to cook.
125 grams Dry shrimp, without head and without legs but without skin
30 grams guajillo chili
2 cloves garlic, peeled
2 tablespoons oil
2/3 cups chickpea, cooked
180 grams carrot, peeled and cut into 1 cm slices
3 potatoes, peeled and cut into 1 cm cubes
500 grams tomtato
1 liter Water
salt, to taste
Preparation
Detach the heads and legs of the shrimp if they have them (leaving the husks). Spray them in the blender. Set aside whole shrimp and shrimp powder.
Clean the dried chiles, remove the stem and disperse them. Discard the seeds and preserve the veins. Cut the chiles into small pieces.
Cover the tomatoes with water and boil for 5 minutes. Drain them and throw away the water.
Put the tomatoes to peel in the blender, add the garlic, and line them until they are smooth. Add the pieces of chili and line them again until the puree is as smooth as possible (add some water if necessary). Pass the puree through a fine sieve and discard the residue.
In a large skillet, heat the oil and add the tomato and chilli mash and fry over high heat stirring and scraping the bottom of the pan from time to time to avoid sticking. Let it reduce, about 10 minutes.
Add the chickpeas, whole shrimp, shrimp powder, onions, potatoes, water, salt to taste and slowly boil for 1 hour. After this time the shrimp will be soft and the vegetables tender.
PRESENTATION
Decorate with coriander sprigs.
TIPS
Serve very hot and served with chopped onion and lemon.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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