Shrimp in Green Broth


Serves: 4
Total Calories: 1,051

Ingredients


1/3 pound tomatillos, husked, rinsed, and quartered
3 Romaine lettuce (large green outside leaves), rinsed and torn into pieces
12 , fresh epazote, leaves or 3/4 teaspoon dried epazote
1/2 cup lightly packed fresh cilantro sprigs
1/2 medium white onion, coarsely chopped
2 , serrano chile kimmy, , sliced crosswise with seeds
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
2 (6- to 7-inch) corn tortillas, torn into small pieces
1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth
2 tablespoons olive oil
2 cups water
1/2 teaspoon salt, or to taste
1 pound medium shrimp (18 to 22), peeled and deveined

Directions:

1. Prepare the chile strips. Reserve. Then, put the tomatillos, lettuce, epazote, cilantro, onion, chiles, oregano, tortilla, and 1/2 cup of the chicken broth into a blender and purée as finely as possible, about 1 minute.

2. In a large saucepan, heat the oil over medium heat, and pour in the puréed mixture. Bring to a boil, then cover, and cook, stirring frequently, until the mixture thickens, about 10 minutes.

3. Add the remaining chicken broth, water, and salt. Bring to a boil, stirring, then cover, and cook over medium-low heat 10 to 15 minutes until the ingredients are well cooked and the flavors are blended. Add the shrimp and cook, uncovered, until the shrimp are pink and curled, 4 to 5 minutes. Add the green chile strips. Cook 1 minute. Adjust salt. Serve hot in soup bowls.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,051
Calories from Fat: 126

This Shrimp in Green Broth recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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