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Shrimp in Green Broth |
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Serves: 4 Print this Recipe(Huatape de Camarón) Category: Fish Soups Makes 4 to 6 servings Huatape is a basic soup from the Gulf coast state of Tamaulipas, where the long coastline provides an abundance of shellfish and a great variety of fish. The traditional broth for huatape is red, made from ancho chiles and tomatoes. The delicious green broth for this modern version is made from blending tomatillos, lettuce leaves, epazote, onion, corn tortillas, and green chiles. Water is often used to dilute the broth, but I prefer to use half chicken broth and half water. The corn tortillas dissolve to add body and extra flavor to the broth. After the broth simmers to a rich brew, the shrimp is cooked in the broth. Serve the soup with crusty rolls to dip into the broth. Green Chile Strips 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 chiles, 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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