Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Shrimp Sopa Seca
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 108 milligrams
- Sodium
- 592 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 5 grams
- Sugar
- 7 grams
- Protein
- 21 grams
This recipe calls for roasting and charring the tomatoes in a broiler — just before blending and pulsing it to a tomato sauce — yielding an incredibly fresh, flavorful and clean taste of summer's last tomatoes. The sauce is then cooked with ancho chili, chili powder and ground coriander, giving the sauce a spice, which pairs beautifully with nicely golden fideos and gently poached shrimp. Enjoy this dish with a drizzle of crema or a dollop of sour cream, crumbled cotija cheese and a slice of avocado for a nice garnish.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 108 milligrams
- Sodium
- 592 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 5 grams
- Sugar
- 7 grams
- Protein
- 21 grams
Ingredients
Directions
- Preheat the broiler. Toss the tomatoes, white onion, garlic and 1 tablespoon olive oil on a baking sheet; spread out evenly. Broil until the onion and garlic are slightly charred and softened, 3 to 5 minutes. Transfer the onion and garlic to a blender and flip over the tomatoes on the baking sheet. Continue broiling the tomatoes until the skins shrink and char, 5 to 7 more minutes.
- Add the tomatoes to the blender, along with any juices left on the baking sheet; process until chunky but well combined. Add the cilantro and puree. Season with salt and pepper.
- Heat a large pot over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the fideos. Cook, stirring, until golden, 5 to 7 minutes; remove to a plate. Reserve the pot.
- Pour the blended tomato sauce into the pot. Bring to a boil, then simmer over medium-low heat until slightly reduced, 5 to 8 minutes. Stir in the ancho chile powder, coriander, chili powder and 2 1/2 cups water. Bring to a boil.
- Return the fideos to the pot. Adjust the heat so the liquid simmers; cook, stirring, until the fideos are almost al dente, 13 to 15 minutes. Add the shrimp, cover and cook until the fideos and shrimp are cooked through, 5 to 7 more minutes. Season with salt and pepper. Divide among bowls. Top with crema and cilantro.
Cook’s Note
This Mexican noodle dish is made with fideos, a thin short noodle. You can also use broken angel hair pasta.
