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Recipe courtesy of Marcela Valladolid

From: Food Network Magazine

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Total:: 2 hr 30 min
Prep:: 20 min
Cook:: 2 hr 10 min

Yield:: 6 servings

Level:: Easy

Nutrition Info

Ingredients

1 pound jumbo shrimp, peeled and deveined, shells reserved
8 cups seafood stock
2 tablespoons extra-virgin olive oil
1 small white onion, diced
1 carrot, cut into 1/4-inch-thick rounds
2 stalks celery, diced
1 green bell pepper, diced
1 tomato, seeded and diced
4 dried chiles de arbol, roughly chopped
2 tablespoons tomato paste
1 tablespoon Mexican dried shrimp powder (optional)
Lime wedges, for serving (optional)

Directions

Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a 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, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.

Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.

Photograph by Yunhee Kim

Courtesy of Food Network Magazine

My Private Notes

Name: Spicy Shrimp Broth
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H10M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 servings
Cuisine: mexican
Ingredients: 1 pound jumbo shrimp, peeled and deveined, shells reserved; 8 cups seafood stock; 2 tablespoons extra-virgin olive oil; 1 small white onion, diced; 1 carrot, cut into 1/4-inch-thick rounds; 2 stalks celery, diced; 1 green bell pepper, diced; 1 tomato, seeded and diced; 4 dried chiles de arbol, roughly chopped; 2 tablespoons tomato paste; 1 tablespoon Mexican dried shrimp powder (optional); Lime wedges, for serving (optional)