Serves: 4
Total Calories: 1,051
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 Shrimp in Green Broth recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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