Spicy Shrimp Broth
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 204
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 115 milligrams
- Sodium
- 1,215 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2 grams
- Protein
- 23 grams
- Total: 2 hr 30 min
- Prep: 20 min
- Cook: 2 hr 10 min
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.