|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Shrimp in Red Chile Broth |
|
Serves: 4 Print this Recipe(Chilpachole de Camarón) Category: Fish Soups Lake Catemaco, south of Veracruz on the Gulf coast, was our destination with our bird expert friends, Dix and Didi Boring.We were visiting the Tropical Ecological Zone (Los Tuxlas), to view toucans, parrots, and other jungle wonders. The nature preserve is well off the beaten path, so after a wonderful day and two trips along muddy, rutted roads in the back of a pickup truck, I was revived and rewarded with this most delicious and messy soup (with unpeeled shrimp), at La Luna, a simple restaurant bordering the lake. The soup is also found all along the coast of Veracruz. My version of the soup calls for peeling the shrimp before serving, for more delicate eating. The lime juice adds a refreshing, tangy touch to finish the soup. 1 pound large raw shrimp in the shell (16 to 20) 4 thick slices white onions 4 cloves garlic (large), sliced 1 teaspoon salt, or to taste 8 guajillo chiles, toasted and seeded, veins removed 4 ancho chiles, toasted and seeded, veins removed __Toasting Dried Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 1 tablespoon vegetable oil 1 (6- to 7-inch) corn tortilla, quartered 4 plum tomatoes, halved lengthwise 2 cups canned fat-free reduced-sodium chicken broth 1 tablespoon chopped epazote leaves, or substitute 1 teaspoon dried oregano (Mexican variety preferred), crumbled Lime wedges 1. Put the shrimp in a large saucepan with 4 cups water, 2 slices of the onion, 2 of the garlic cloves, and 1/2 teaspoon of the salt. Bring to a boil, lower the heat, cover and simmer until the shrimp are pink and curled, 5 to 6 minutes. 2. With a slotted spoon, remove the shrimp and save the stock. Cool the shrimp under cold running water. Remove the shells and put the shells back into the stock. Devein the shrimp and refrigerate in a covered bowl. Boil the shrimp stock 10 minutes, uncovered, to reduce and intensify the flavor. Pour the stock through a strainer, pressing on the solids to extract all the liquid. Discard the pulp and shells. Reserve the stock in the pan. 3. Soak the toasted and seeded chiles in a bowl of hot water 20 minutes. Heat the oil in a large nonstick skillet and fry the tortilla quarters until crisp and golden brown on both sides. Transfer to a blender. 4. In the same skillet, cook the remaining onion slices until translucent, about 3 minutes. Add the rest of the garlic and cook, stirring, one more minute. Transfer to the blender. 5. In the same skillet, cook the tomatoes on both sides until soft and the skins are charred with black spots. Transfer to the blender. Drain the chiles and add them to the blender. Add 1 cup of the chicken broth. Blend as smoothly as possible. 6. Pour the mixture through a strainer into the reserved shrimp stock. Add the remaining chicken broth and epazote. Bring to a boil. Reduce the heat to low and simmer 10 minutes to blend the flavors. Add the reserved shrimp. Simmer 5 minutes. Adjust seasoning. Serve hot with lime wedges. 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!
Basic Fish Stock Cheese in Tomato Broth Tortilla Soup Yucatán Lime Soup Turkey Tortilla Soup Chicken and Rice Soup Corn and Chicken Soup Chicken and Vegetable Soup Chicken and Avocado Soup Chicken Broth with Chickpeas Chicken in Red Chile-Tomato Broth Red Chile Broth with Chicken and Epazote Chicken and Tomato Broth with Vermicelli Pasta Tortilla Soup with Pork and Vegetables Pork and Red Chile Hominy Soup Pork Sparerib Soup Meatball Soup Shredded Beef Soup Tripe Soup Shrimp Tortilla Soup Shrimp and Hominy Soup Shrimp in Green Broth Shrimp in Red Chile Broth Coastal Seafood Soup Seven Seas Soup Concepción Bay Scallop Chowder Oyster Soup Catfish Soup Corn, Onion, and Jalapeño Soup Zucchini, Corn, and Green Chile Soup Corn, Squash Blossom, and Zucchini Soup Squash Blossom Soup Mixed Vegetable Soup Poblano, Carrot, and Cauliflower Soup Potato, Cactus, and Carrot Soup Sweet Potato Soup Mushroom and Onion Soup, Puebla Style Mushroom and Tomatillo Soup Spinach Soup Cuauhtemoc Spinach and Macaroni Soup Onion and Cheese Soup White Onion Soup Leek and Rice Soup Juan’s Garlic and Cactus Soup Sonoran Cheese Soup Alphabet Soup for Children Vegetarian Pinto Bean Soup Chickpea and Corn Soup Chickpea, Potato, and Tomato Soup Chickpea and Cabbage Soup with Sausage Fava Bean Soup Fava Bean and Cactus Soup Black Bean Soup Bean and Tomato Soup Tarascan Bean Soup Tomato and Red Bean Tortilla Soup Richard Sandoval’s Tortilla Soup White Bean Soup Cream of Fresh Corn and Poblano Chile Soup Cream of Poblano Chile and Potato Soup Potato, Garlic, and Chipotle Soup Creamed Onion Soup Creamy Onion and Meatball Soup Cauliflower and Onion Soup Cauliflower and Pecan Soup Carrot Soup Carrot, Chickpea, and Tomato Soup Purée of Chickpea Soup Asparagus Soup Cream of Spinach Soup Puréed Pea Soup Green Chile and Tomatillo Soup Chayote Soup Hearts of Palm Soup Zucchini and Onion Soup Winter Squash Soup Celery and Corn Soup Leek Soup Lentil Soup Sweet Potato and Red Pepper Soup Walnut Soup Mexican Gazpacho Maria’s Tomato Gazpacho Avocado Soup Cold Chayote Soup Chilled Zucchini-Cilantro Soup * Soups |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
