Mexican Food Journal
Mexican shrimp soup brings together fresh shrimp, dried shrimp, guajillo and cascabel chilis, and tender vegetables
- 1 lb roma tomatoes
- ½ white onion
- 2 cloves garlic
- 3 lbs Cambray potatoes, unpeeled diced in ½ to 1-inch cubes
- 1 branch epazote
- 2 lbs fresh shrimp cleaned and deveined
- 1 lb dried shrimp small or medium, with heads on
- 8 guajillo chilis
- 1 cascabel chili
Heat the cooking oil in a soup pot over high heat. Then add the potatoes to the pot.
Reduce to medium-high heat and stir the potatoes constantly so they don’t stick to the bottom.
Add the diced carrots and continue to stir.
Sauté vegetables for two minutes over medium-high heat.
Using a fine mesh sieve, slowly strain the chili mixture into the soup pot with the veggies. You can use a spoon to stir the mixture inside the sieve to make it drain faster. Discard the contents of the sieve.
Cook the broth for about three minutes, stirring occasionally.
Add 6 cups of water to the broth and bring to a boil.
Add in the ground shrimp heads, bay leaves and salt to taste. Don't add too much salt. The dried shrimp is already very salty. If you need more salt, add it just before the soup is ready.
Add the oregano, dried shrimp, black pepper and epazote and continue cooking. If foam forms on the surface, skim it off with a spoon and discard to ensure you get the cleanest broth possible.
Add the fresh shrimp prawns, shrimp shells and all!
Bring to a boil, cover, and cook for 10 minutes. When you can easily pierce the carrots and potatoes with a fork, your shrimp soup is ready!
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