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Shrimp in Red Chile Broth

Chilpachole de Camarón
Lake Catemaco, south of Veracruz on the Gulf coast, was our destination with our bird expert friends, Dix and Didi Boring. We were visiting the Tropical Ecological Zone (Los Tuxlas), to view toucans, parrots, and other jungle wonders.The nature preserve is well off the beaten path, so after a wonderful day and two trips along muddy, rutted roads in the back of a pick-up truck, I was revived and rewarded with this most delicious and messy soup (with unpeeled shrimp), at La Luna, a simple restaurant bordering the lake. The soup is also found all along the coast of Veracruz. My version of the soup calls for peeling the shrimp before serving, for more delicate eating. The lime juice adds a refreshing, tangy touch to finish the soup.
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Ingredients

Makes 4 servings

  • 1 pound 16 to 20 large raw shrimp in the shell
  • 4 thick slices white onion
  • 4 large garlic cloves sliced
  • 1 teaspoon salt or to taste
  • 8 guajillo chiles toasted and seeded, veins removed
  • 4 ancho chiles toasted and seeded, veins removed
  • 1 tablespoon vegetable oil
  • 1 corn tortilla quartered
  • 4 plum tomatoes halved lengthwise
  • 2 cups canned fat-free reduced-sodium chicken broth
  • 1 tablespoon chopped epazote leaves or substitute 1 teaspoon dried oregano (Mexican variety preferred), crumbled
  • Lime wedges

Instructions

  • Put the shrimp in a large saucepan with 4 cups water, 2 slices of the onion, 2 of the garlic cloves, and ½ teaspoon of the salt.
  • Bring to a boil, lower the heat, cover and simmer until the shrimp are pink and curled, 5 to 6 minutes.
  • With a slotted spoon, remove the shrimp and save the stock.
  • Cool the shrimp under cold running water.
  • Remove the shells and put the shells back into the stock.
  • Devein the shrimp and refrigerate in a covered bowl.
  • Boil the shrimp stock 10 minutes, uncovered, to reduce and intensify the flavor.
  • Pour the stock through a strainer, pressing on the solids to extract all the liquid.
  • Discard the pulp and shells.
  • Reserve the stock in the pan.
  • Soak the toasted and seeded chiles in a bowl of hot water 20 minutes.
  • Heat the oil in a large nonstick skillet and fry the tortilla quarters until crisp and golden brown on both sides.
  • Transfer to a blender.
  • In the same skillet, cook the remaining onion slices until translucent, about 3 minutes.
  • Add the rest of the garlic and cook, stirring, one more minute.
  • Transfer to the blender.
  • In the same skillet, cook the tomatoes on both sides until soft and the skins are charred with black spots.
  • Transfer to the blender.
  • Drain the chiles and add them to the blender.
  • Add 1 cup of the chicken broth.
  • Blend as smoothly as possible.
  • Pour the mixture through a strainer into the reserved shrimp stock.
  • Add the remaining chicken broth and epazote.
  • Bring to a boil.
  • Reduce the heat to low and simmer 10 minutes to blend the flavors.
  • Add the reserved shrimp.
  • Simmer 5 minutes.
  • Adjust seasoning.

Notes / Tips / Wine Advice:

Serve hot with lime wedges.
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Course Broth / Fish / Seafood
Cuisine Mexican