Spicy Shrimp Broth

Total Time:
2 hr 35 min
15 min
2 hr 20 min

6 to 8 servings

  • 1 pound jumbo shrimp, deveined, peeled, and shells reserved
  • 8 cups seafood stock
  • 2 tablespoons olive oil
  • 1 small white onion, diced
  • 1 carrot, cut into 1/4-inch rounds
  • 2 celery sticks, diced
  • 1 green bell pepper, diced
  • 1 tomato, seeded and diced
  • 4 chiles de arbol, roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon dried shrimp powder
  • Lime wedges, for serving
  • In a large pot, bring the reserved shrimp shells and seafood stock to a boil over medium-high heat. Reduce the heat and simmer to blend the flavors, uncovered, for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.

  • Meanwhile in a medium, heavy saute pan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the carrot, celery, and bell pepper and cook until fragrant, about 7 minutes. Add the tomato and chile de arbol and cook for 5 minutes longer. Mix in the tomato paste and dried shrimp powder and cook for 3 minutes.

  • Add the cooked vegetables to the warm broth and stir. Cook on medium-low heat, covered, for 1 1/2 hours. Add the shrimp to the simmering broth. Turn off the heat and let the soup stand for 3 minutes until the shrimp are translucent and cooked through.

  • Serve hot with lime wedges.

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4.6 11
I served this as the soup round one forr last weeks Sunday dinner. It was a hit. My only concern was my broth was not as vibrant red as the one pictured in the magazine or here on the website? And I followed the recipe to a "T"? item not reviewed by moderator and published
I love all of Marcela's food she really needs a primetime spot. I love to see her share her home stories while making Real Mexican Yummy food. item not reviewed by moderator and published
Very good! Tasted as good or better than my local Mariscos restaurant. item not reviewed by moderator and published
A viewer asked if the chilies were dried or not and the answer is she used "dried". I made this with only a couple of small changes. I used half the amount of chiles because I was afraid it may be too hot. Next time I may use little more, but not the full amount. Mine still had a little kick though. I also made my own fish stock using the recipe from a viewer. I asked my fishmonger for some fish bones and he gave me a couple of pounds. Lastly, I used dried shrimp and pulsed them into a powder in my food processor. I hope what I ended up is the same as shrimp powder becauase I didn't find any in any grocery stores and I didn't want to order online and pay s & h fees. If somebody knows is what I ended up with the same thing as shrimp powder please let me know. I also added a little cilantro and a fresh squeeze of lemon juice as a garnish in my broth because lemon goes well with all seafood to me. This was pretty easy to make and I'm sure even easier if you purchase your seafood broth. item not reviewed by moderator and published
looks great and easy to make! item not reviewed by moderator and published
I used dried chiles. This is how I made my seafood stock- take all the shrimp shells and tails and if you have any fish bones or crab shells, use those too. Quarter an onion, a couple of celery stalks, a couple cloves of garlic, a half of a lemon, a box of shrimp and crab boil, which you can get from your fish seller or in a grocery store, and a tablespoon of peppercorns. Add enough water to cover by 4 inches and bring to a full boil over high heat. Skim any foam from the surface, then reduce and simmer on low for about 2 hours. Cool slightly and strain a couple times discarding everything but stock. This is what I use when I make Cajun or creole food and it worked fine for this....but I'm sure there could be many variations depending on what part of the country you are from. If you don't want to do it this way, I have seen it in the store by a brand called, "Better Than Bouillon." It comes in an 8 oz jar and you add water. item not reviewed by moderator and published
This recipe sounds very much like the Shrimp Cocktail soup served in a very large margarita glass at El Jimador in Montrose, Colorado. I can't wait to try it! item not reviewed by moderator and published
Are these supposed to be fresh chili de arbols or dried? I missed that part of the show. I used dried and man o man... HOT ! I ended up with something entirely different but would like to make this again and try it. Please advise. item not reviewed by moderator and published
It had a delicious spicy kick. item not reviewed by moderator and published
I tried this recipe and my family loved it. It was pretty easy to make and everyone wanted seconds. The only challenge for me was finding a supermarket that carried "Seafood stock,". I will be making this dish again. I agree, this young lady needs a primetime spot! item not reviewed by moderator and published
This recipe is so delicious as is everything that Marcela cooks. We are tired of the same old recipes that Ina and Paula cook. Give this young lady a primetime spot on the weekend. She is wonderful. item not reviewed by moderator and published
Dried chilies in a bag with Mexican spices-dried shrimp powder there also. item not reviewed by moderator and published

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