Description
A rich and comforting shrimp broth that warms the soul, perfect as a starter or base for seafood dishes.
Ingredients
Scale
- Peels and shells from 1 pound raw shrimp
- 1/4 medium white onion
- 2 garlic cloves
- 1 bay leaf
- 5 cups water
- 1 pound plum tomatoes (about 4)
- 1/4 medium white onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 1/4 cups peeled and diced carrots
- 1 1/4 cups peeled and diced potatoes
- 1 chipotle pepper in adobo (optional)
- 4 large fresh epazote leaves
- 1 pound raw shrimp, peeled and deveined
- Salt, to taste
- Freshly ground black pepper, to taste
- Lime wedges, for serving
Instructions
- Start the broth: In a large saucepan, pile in the shrimp shells, chopped onion, garlic cloves, bay leaf, and water. Set it over medium-high heat and bring it to a boil, then reduce to a gentle simmer. Allow it to cook for 6–8 minutes.
- Strain and set aside: Take your broth from the heat and strain it into a bowl, discarding the solids.
- Roasting vegetables: While your broth simmers, toss the plum tomatoes, remaining onion, and garlic onto a hot griddle or skillet. Roast them until they char lightly and soften — about 8 minutes.
- Blend it: Transfer the roasted treasures into a blender, adding the chipotle pepper if you desire a touch of heat. Blend until completely smooth.
- Cooking the vegetables: In your now-empty pot, heat the olive oil over medium heat. Add the diced carrots and cook for about 2 minutes. Then, toss in the potatoes, cooking for an additional 6–7 minutes.
- Combine flavors: Pour the silky blended tomato mixture through a fine-mesh strainer into your pot. Bring this medley to a gentle boil, then lower the heat and let it simmer for 10 minutes.
- The final touch: Return your reserved shrimp broth to the pot, stirring well. Introduce the shrimp and let everything gently bubble for 5–7 minutes, until the shrimp turn a succulent pink.
- Season & serve: Stir in the fresh epazote leaves and let it cook for an additional 2 minutes. Taste and season with salt and freshly cracked black pepper before serving with warm corn tortillas and zesty lime wedges.
Notes
This broth can be made ahead and freezes well. Consider using an electric pressure cooker for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg