YHK_101711_FNM_SpicyShrimpV4_240.tif
Recipe courtesy of Marcela Valladolid

Spicy Shrimp Broth

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 20 min
  • Cook: 2 hr 10 min
  • Yield: 6 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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. 
  2. 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. 
  3. 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. 

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages