Serves: 4
Total Calories: 446
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 Shrimp in Red Chile Broth recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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