Spicy Shrimp Broth

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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"?

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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.

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Very good! Tasted as good or better than my local Mariscos restaurant.

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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.

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looks great and easy to make!

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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.

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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!

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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.

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It had a delicious spicy kick.

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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!