Lorenza Avila

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Victor Pimentel

Huatape de Camarón

Name: Huatape de Camarón
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 kilo shrimp, boy, peeled and deveined; 4 guajillo chilies, deveined; 1/2 onions, chopped; 2 cloves garlic; 2 tablespoons oil; 4 beefsteak tomatoes, chopped; 1 tablespoon chicken bouillon; 1 liter Water; 2 cups fish soup; 60 grams corn dough; 1 glass Water, cool; 2 branches epazote, washed

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The huatape or shrimp guatape is a recipe typical of the state of Tamaulipas. It is a rich shrimp soup with guajillo chillies that thickens with a bit of corn dough.

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Ingredients

6 portions

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Preparation

Wash and boil the chiles until softened. Remove them and blend with very little water.

In a pan with hot oil, add the onion and garlic cloves.

Add the tomatoes to the pan, the consommé powder, salt and pepper and let cook covered over medium heat for 10 minutes.

Add the liquid chilies and cook another 5 minutes until it thickens a little. Put everything in the blender and strain it before returning it to the pan. Leave over medium heat until it forms a thick paste.

In a saucepan, place the water together with the fish broth (also known as fumet or fish bottom) and let it boil. Add the prepared paste and boil.

Meanwhile, liquefy the corn dough with the ice water. While stirring so that lumps do not form, add this mixture to the boiling broth and stir quickly until the dough is cooked and thickened.

Add the epazote branches and let boil 5 minutes more.

Just before serving add the shrimp to the boiling broth and let them cook for 3-5 minutes in the soup, until they turn orange.

Serve hot together with lemon.